Seared Caribbean Pork & Veggie Fries

Name: Seared Caribbean Pork & Veggie Fries with Spinach Slaw & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 beetroot; 1 carrot; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 bag slaw mix; 1 packet garlic aioli; 1 drizzle white wine vinegar; 1 packet pork loin steaks; 1 sachet mild Caribbean jerk seasoning

with Spinach Slaw & Flaked Almonds

4.5(149)

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Calories

:

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Protein

:

34.6g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Under 30g carbs

Easy Prep

Allergens:

Almond
Eggs
Milk
Peanuts
Sesame
Soy
May contain traces of allergens
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

This one is definitely for the secret veggie lover in all of us, as we've swapped carby potato fries for veggie fries! Paired with Caribbean-spiced pork (which is oh-so good) and a bountiful spinach slaw, you've got yourself an unbeatably hearty plate! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

beetroot

1

carrot

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 bag

slaw mix

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

pork loin steaks

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2416 kJ

Fat38.3 g

of which saturates7.5 g

Carbohydrate23.1 g

of which sugars20.1 g

Dietary Fibre11.5 g

Protein34.6 g

Sodium1328 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot and carrot into fries. • Place veggie fries on a lined tray. Sprinkle over 1/2 mild Caribbean jerkseasoning. Drizzle with olive oil and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

2

• Meanwhile, roughly chop baby spinach leaves. • In a large bowl, combine slaw mix, baby spinach, 1/2 the garlic aioli and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside.

3

• In a medium bowl, combine remaining mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add pork loin steaks turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

4

• Slice Caribbean pork. • Divide pork, veggie fries and spinach slaw between plates. • Top with flaked almonds and serve with remaining garlic aioli. Enjoy!