Have we told you lately that we love you? Actions speak louder than words, so we'll let this mouth-watering meal say it for us. We hope that with every delicious mouthful, you get the message!
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mild Caribbean jerk seasoning(ContainsSulphites)
pork loin steaks
Bring a medium saucepan of water to the boil. Peel the sweet potato and cut into 2cm chunks. Add the sweet potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the sweet potato and return to the pan. Add the butter and the salt and mash using a potato masher or fork until smooth. Cover to keep warm.
While the sweet potato is cooking, trim the green beans. Slice the zucchini and carrot (unpeeled) into batons. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.
In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning, a drizzle of olive oil and the pork loin steaks. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest.
TIP: Don't worry if the spice blend burns a little in the pan, this adds to the flavour!
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans, zucchini and carrot and cook, tossing, until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the remaining mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. Stir through the coconut milk and the pork resting juices and simmer until thickened slightly, 2-3 minutes.
Thickly slice the pork. Divide the sweet potato mash, garlic veggies and jerk pork between plates. Spoon over the coconut sauce and sprinkle with the coriander.