with Sweet Potato Fries & Chipotle Mayo
Let tonight's pork do all the talking with its perfect ratio of Aussie spice blend to honey, coating delicious pork to perfection. The best part doesn't end there; we've swapped carby fries for a cult classic, sweet potato fries and with a slaw to round the dish out, this will be one to remember!
This recipe is under 650kcal 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.
sweet potato fries
pork loin steaks
baby spinach leaves
shredded cabbage mix
mild chipotle sauce
Aussie spice blend
Not included in your delivery
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Roughly chop tomato. • Place sweet potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• When sweet potato fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, add pork loin steaks and Aussie spice blend to the pan, then turn to coat. Cook pork until cooked through, 3-4 minutes each side. • Remove pan from the heat, then add the butter and the honey and turn pork to coat. Transfer pork to a plate, cover and rest for 5 minutes.
• While the pork is resting, in a large bowl, add baby spinach leaves, tomato, shredded cabbage mix, a pinch of salt and a drizzle of white wine vinegar and olive oil. Toss to combine. • In a small bowl, combine mayonnaise and mild chipotle sauce.
• Slice the honey-spiced pork. Divide the pork, sweet potato fries and slaw between plates. • Serve with chipotle mayo and any remaining glaze from the pan. Enjoy!