Chermoula Pork & Cauliflower Rice Bowl
with Tomato Salad & Garlic Sauce
Tonight, take on this super-speedy, low-carb Middle Eastern feast. Serve up chermoula pork atop high-fibre cauliflower rice studded with currants for sweetness. Delicious!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
3 clove
garlic
1
tomato
1 sachet
chermoula spice blend
1 packet
pork loin steaks
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 bag
baby spinach leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
cauliflower rice
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Slice tomato into thin wedges. • In a medium bowl, combine chermoula spice blend and a generous drizzle of olive oil. • Add pork loin steaks and toss to coat. Set aside.
• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate to rest.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Wipe out the frying pan and return to a high heat with a drizzle of olive oil and the butter. • Cook cauliflower rice and garlic until softened slightly, 2-3 minutes. • Remove from the heat, then stir through the currants. Season to taste.
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Add tomato and baby spinach leaves. Toss to coat and season to taste. • Slice chermoula pork. • Divide the cauliflower rice, salad and pork between plates. • Drizzle the garlic sauce over the pork to serve.