Middle Eastern Pork & Cauli Rice Toss
with Roast Root Veggies & Mayo
- Eggs
Boasting the perfect balance of cumin, paprika, coriander and turmeric, our ras el hanout is all you need to give pork loin steaks some Middle Eastern flair. Serve over a fluffy cauli rice, studded with roasted carrot and beetroot for a sweet and earthy burst of flavour with every bite. A drizzle of mayo brings it all together, and adds that creaminess we know you want. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
beetroot
1 clove
garlic
1 sachet
ras el hanout
1 packet
pork loin steaks
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
cauliflower rice
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
2 tsp
honey
¼ tsp
salt
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 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.
• Meanwhile, finely chop garlic. Set aside. • In a medium bowl, combine ras el hanout, a pinch of salt and pepper and a drizzle of olive oil. Add pork loin steaks, turning to coat. Set aside. • In a small bowl combine mayonnaise and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat. Add the honey, gently turning pork to coat. • Transfer pork 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!
TIP: Pork can be served slightly blushing pink in the centre.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cauliflower rice and cook until softened, 2-4 minutes. • Season with the salt, then remove pan from heat.
• When the roast veggies are done, transfer to the pan with the cauliflower rice. • Add baby spinach leaves, a drizzle of white wine vinegar and olive oil. • Stir to combine, then season to taste.
• Slice the Middle Eastern pork. • Divide cauli rice toss between bowls. Top with pork. • Drizzle with the mayo. Enjoy!
