Honey-Spiced Pork Loin Steaks
with Sweet Potato Fries, Slaw & 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.
Ingredients
1
tomato
1 packet
sweet potato fries
1 packet
pork loin steaks
1 sachet
Aussie spice blend
1 packet
baby spinach leaves
1 packet
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 packet
mild chipotle sauce
(Contains Soy;)
Not included in your delivery
olive oil
20 g
butter
½ tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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 the 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 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 pork. Divide honey-spiced pork, sweet potato fries and slaw between plates. • Serve with chipotle mayo and any remaining glaze from the pan. Enjoy!