Double Chargrilled Jerk Pork Steaks
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Double Chargrilled Jerk Pork Steaks

Double Chargrilled Jerk Pork Steaks

with Pineapple-Avocado Couscous

Your average couscous gets a summertime makeover with the additions 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:
Milk
•Wheat
•Gluten
•Egg

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

Pineapple Slices

1

Long Chilli

1

Avocado

1

Red Onion

1

Mild Caribbean Jerk Seasoning

2

Pork Loin Steak

1

Couscous

(Contains Wheat, Gluten;)

1

Chicken-Style Stock Powder

1

Mixed Salad Leaves

1

Coconut Sweet Chilli Mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

Not included in your delivery

1

olive oil

butter

(Contains Milk;)

boiling water

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Nutritional Values

Energy (kJ)4680 kJ
Calories1119 kcal
Fat67.6 g
of which saturates19.6 g
Carbohydrate64.3 g
of which sugars25.3 g
Dietary Fibre19.6 g
Protein65 g
Sodium2164 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat BBQ to high heat. Boil the kettle. • Drain pineapple slices reserving some juice (1 tbs for 2P / 2 tbs for 4P). Thinly slice long chilli (if using). Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice red 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 steak and toss to coat.

2

• In a medium bowl, add couscous, chicken-style stock powder and the butter. Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork and set aside.

3

• When 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 until lightly charred, for 2-4 minutes each side over a high heat.

4

• Grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate and rest for 5 minutes. • Meanwhile, grill onion on BBQ flat plate, 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 until cooked through, 3-4 minutes each side over a medium-high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Grill pork loin steaks, in batches, until charred and cooked through, 2-4 minutes each side. Transfer to a plate and rest for 5 minutes. • Meanwhile, grill onion on BBQ flat plate, 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 until cooked through, 3-4 minutes each side over a medium-high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.

5

• 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.

6

• Slice pork. • Divide avocado couscous salad between bowls, then top with BBQ jerk pork steaks. • Top with coconut sweet chilli mayonnaise and fresh chilli. Enjoy!