Chargrilled Jerk Pork Steaks

Name: Chargrilled Jerk Pork Steaks with Pineapple-Avocado Couscous
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin pineapple slices; ½ Long Chilli (Optional); 1 avocado; 1 onion; 1 sachet mild Caribbean jerk seasoning; 1 packet pork loin steaks; 1 packet couscous; ½ packet chicken stock pot; 20 g butter; ¾ cup boiling water; 1 packet mixed salad leaves; 1 packet coconut sweet chilli mayonnaise

with Pineapple-Avocado Couscous

Get up to $200 off!

Your average couscous gets a summertime makeover with the addition of fresh pineapple and tasty avocado. These Caribbean jerk-spiced pork steaks are the perfect protein partner to pair with this hearty grain, you'll be on BBQ duty every weekend! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

Tags:

BBQ Friendly

Allergens:

Gluten

•Wheat

•Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

pineapple slices

Long Chilli (Optional)

avocado

onion

1 sachet

mild Caribbean jerk seasoning

1 packet

pork loin steaks

1 packet

couscous

½ packet

chicken stock pot

1 packet

mixed salad leaves

1 packet

coconut sweet chilli mayonnaise

Not included in your delivery

olive oil

20 g

butter

¾ cup

boiling water

Nutritional Values

Energy (kJ)3711 kJ

Calories672 kcal

Fat54.4 g

of which saturates14.5 g

Carbohydrate63.4 g

of which sugars24.8 g

Dietary Fibre12.3 g

Protein37.5 g

Sodium1718 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Preheat BBQ to high heat. Boil the kettle. • Drain pineapple slices reserving some juice (1 tbs for 2 people / 2 tbs for 4 people). Thinly slice long chilli (if using). Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice onion. • In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • In a large bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add pork loin steaks and toss to coat.

• In a second medium bowl, add couscous, chicken stock pot (see ingredients) and the butter. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork and set aside.

• When the BBQ is hot, grill pineapple until charred, 2-4 minutes each side. Transfer to a plate and set aside.

No BBQ? Cook pineapple in a frying pan over high heat, until lightly charred, 2-4 minutes each side.

• Grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate and rest for 5 minutes. • Grill onion, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to the plate with the pineapple.

No BBQ? In a large frying pan, cook pork over medium-high heat, until cooked through, 3-4 minutes each side. Transfer to a plate. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes. Transfer to plate with pineapple.

• Roughly chop grilled pineapple. • To the couscous, add pineapple, onion, avocado, mixed salad leaves, a good drizzle of olive oil and the reserved pineapple juice. Stir to combine and season to taste.

• Slice pork. • Divide pineapple-avocado couscous salad between bowls, then top with chargrilled jerk pork steaks. • Top with coconut sweet chilli mayonnaise and chilli to serve. Enjoy!