Pork Steak, Potato Wedges & Rainbow Slaw
- Eggs
- May contain traces of allergens
- Gluten
Eating the rainbow isn’t just eating food that looks nice - it’s also nature’s way of telling you that you’re getting all the vital nutrients your body needs to thrive! Of course, this rainbow slaw also tastes great when paired with pork steaks.
Ingredients
400 g
potatoes
2 cup
red cabbage
1
carrot
½ bunch
mint
1 tbs
mayonnaise
(Contains: Eggs;)
2
pork loin steaks
½ sachet
Cajun seasoning
(May be present: Gluten.)
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/ 200°C fan-forced. To prepare the ingredients, cut the potatoes into 2 cm wedges (unpeeled). Thinly slice the red cabbage and measure out the required amount. Peel and thinly slice the carrot, and pick and roughly chop the mint leaves.
Place potato on the prepared oven tray, toss in half of the olive oil and season with salt and pepper. Cook in the oven for 20-25 minutes, or until cooked through. Set aside.
In a medium bowl place the thinly sliced red cabbage, carrot, mint and mayonnaise and mix together until combined and coated. Season with salt and pepper and set aside.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Coat the pork loin steaks in the Cajun spice mix and season with salt and pepper. Cook the pork steaks for 2-3 minutes on each side, or until browned and cooked all the way through. Leave to rest for 5 minutes on a plate covered in foil.
To serve, divide the potato wedges, rainbow slaw and rested pork steaks between plates, and enjoy!
