Easy Tex-Mex Pork Steaks & Smokey Aioli
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Easy Tex-Mex Pork Steaks & Smokey Aioli

Easy Tex-Mex Pork Steaks & Smokey Aioli

with Pre-Prepped Roast Veggie Toss

This colourful Tex-Mex dish ticks every box. With a warming spice blend, a veggie-loaded side plus a dollop of smokey aioli, your tastebuds are fully catered for, as it should be!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Easy Prep
Super Quick Prep
Allergens:
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1 bag

Carrot & Zucchini Mix

1 tin

sweetcorn

1 sachet

chicken-style stock powder

1 packet

pork loin steaks

1 sachet

Tex-Mex spice blend

1 bag

baby spinach leaves

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2304 kJ
Fat31.2 g
of which saturates7.1 g
Carbohydrate30 g
of which sugars14.2 g
Protein35.7 g
Sodium1771 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Drain sweetcorn. • Place potato, corn and carrot & zucchini mix on a lined oven tray. Sprinkle with chicken-style stock powder and a pinch of salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add pork loin steaks and Tex-Mex spice blend to the pan, then turn to coat. Cook pork until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.

3
3

• When the veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine.

4
4

• Slice pork if preferred. • Divide spiced roast veggie toss between plates and top with Tex-Mex pork. • Serve with a dollop of smokey aioli. Enjoy!