Chermoula Pork & Cauliflower Rice Bowl
with Tomato Salad & Garlic Sauce
Tonight, take on this super-speedy, low-carb Middle Eastern feast. Serve up chermoula pork atop high-fibre cauliflower rice studded with currants for sweetness. Delicious!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
3 clove
garlic
1
tomato
1 sachet
chermoula spice blend
(ContainsSulphites)1 packet
pork loin steaks
1 packet
currants
1 bag
baby spinach leaves
1 packet
garlic sauce
(ContainsMilk, Egg, SesameMay be present Tree Nuts)1 packet
cauliflower rice
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1 drizzle
white wine vinegar
• Finely chop garlic. • Slice tomato into thin wedges. • In a medium bowl, combine chermoula spice blend and a generous drizzle of olive oil. • Add pork loin steaks and toss to coat. Set aside.
• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate to rest.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Wipe out the frying pan and return to a high heat with a drizzle of olive oil and the butter. • Cook cauliflower rice and garlic until softened slightly, 2-3 minutes. • Remove from the heat, then stir through the currants. Season to taste.
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Add tomato and baby spinach leaves. Toss to coat and season to taste. • Slice chermoula pork. • Divide the cauliflower rice, salad and pork between plates. • Drizzle the garlic sauce over the pork to serve.