Seared Caribbean Pork & Veggie Fries
with Spinach Slaw & Flaked Almonds
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
300 g
Pork Loin Steak
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Slaw Mix
1
Carrot
1
Beetroot
Utensils
Cooking Steps
• 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.
• 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.
• 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!
• Slice Caribbean pork. • Divide pork, veggie fries and spinach slaw between plates. • Top with flaked almonds and serve with remaining garlic aioli. Enjoy!
