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Jamaican-Spiced Pork & Coconut Sauce
Jamaican-Spiced Pork & Coconut Sauce

Jamaican-Spiced Pork & Coconut Sauce

with Roast Root Veggie & Kale Toss

We're giving meat and three veg a run for its money with this weeknight-friendly recipe. The juicy pork steaks are jazzed up with our mild Caribbean seasoning, which the creamy coconut sauce also gets a good dose of, while the vibrant veggie toss delivers the perfect balance of sweet and earthy flavours.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•High Protein
•Naturally Gluten-Free
•Not Suitable for Coeliacs

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

sweet potato

1

beetroot

1 bag

kale

1 clove

garlic

1 packet

pork loin steaks

1 tin

coconut milk

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

Nutritional Values

Energy (kJ)2712 kJ
Fat25.3 g
of which saturates15.1 g
Carbohydrate58 g
of which sugars23 g
Protein45.4 g
Sodium897 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and sweet potato into bite-sized chunks. • Cut beetroot into small chunks. • Tear kale leaves from the stem, then roughly chop the leaves. Set aside.

2
2

• Place potato, carrot, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 15 minutes. • Remove veggie tray from oven, then add kale and a pinch of salt. Gently toss to combine. • Return veggies to oven and roast until tender, a further 5-10 minutes.

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

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3
3

• While the veggies are roasting, finely chop garlic. • In a medium bowl, combine garlic, a drizzle of olive oil and 1/2 the mild Caribbean jerk seasoning. • Add pork loin steaks, turning to coat.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate. Cover and set aside to rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5
5

• While the pork is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook remaining mild Caribbean jerk seasoning until fragrant, 1 minute. • Stir in coconut milk, pork resting juices and a pinch of pepper. Cook, stirring, until thickened slightly, 2-3 minutes.

6
6

• Slice Jamaican-spiced pork. • Divide pork and roast veggie toss between plates. • Spoon coconut sauce over pork to serve. Enjoy!

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