Chermoula Pork & Cauliflower Rice Bowl
with Tomato Salad & Garlic Sauce
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.
Ingredients
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Cauliflower Rice
300 g
Pork Loin Steak
1 packet
Baby Spinach Leaves
3
Garlic
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1
Tomato
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
Cooking Steps
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 the 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 garlic until fragrant, 1 minute. Add cauliflower rice and cook until softened, 2-4 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 the chermoula pork. Divide the cauliflower rice, salad and pork between plates. Drizzle the garlic sauce over the pork to serve. Enjoy!
