Tex-Mex Pork Steaks & Roast Veggie Toss
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Tex-Mex Pork Steaks & Roast Veggie Toss

Tex-Mex Pork Steaks & Roast Veggie Toss

with Smokey Aioli

This colourful Tex-Mex dish ticks every box. With a warming spice blend plus smokey aioli, a veggie-loaded toss and charred corn, your tastebuds are fully catered for, as they should be!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Calorie Smart
Under 40g carbs
Quick Prep

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 Time30 minutes
Cooking Time


Serving amount

1 bag

Potato, Carrot & Zucchini Mix

1 sachet

chicken-style stock powder

1 tin


1 packet

pork loin steaks

1 sachet

Tex-Mex spice blend

1 bag

baby spinach leaves

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil


white wine vinegar


Nutritional Values

Energy (kJ)2294 kJ
Fat26.2 g
of which saturates6.4 g
Carbohydrate37.9 g
of which sugars15.5 g
Protein37.4 g
Sodium1789 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with chicken-style stock powder and toss to coat. • Roast until tender, 20-25 minutes.

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


• Meanwhile, drain sweetcorn. • When the veggies have 10 minutes remaining heat a large frying pan, with a drizzle of olive oil over medium-high heat. • When oil is hot, add pork and Tex-Mex spice blend to the pan, then turn to coat. Cook pork until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and 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.


• To the tray with the roasted veggies, add baby spinach leaves, corn and a drizzle of white wine vinegar. Season.


• Slice pork. Divide roast veggie toss between plates. Top with Tex-Mex pork. • Serve with smokey aioli. Enjoy!