Easy Tex-Mex Pork Steaks & Smokey Aioli
with Pre-Prepped Roast Veggie Toss
This colourful Tex-Mex dish ticks every box. With a warming spice blend, a veggie-loaded side plus a dollop of smokey aioli, your tastebuds are fully catered for, as it should be!
This recipe is under 650kcal per serving and under 40g 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
1
potato
1 bag
Carrot & Zucchini Mix
1 tin
sweetcorn
1 sachet
chicken-style stock powder
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
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Drain sweetcorn. • Place potato, corn and carrot & zucchini mix on a lined oven tray. Sprinkle with chicken-style stock powder and a pinch of salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add pork loin steaks 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.
• When the veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine.
• Slice pork if preferred. • Divide spiced roast veggie toss between plates and top with Tex-Mex pork. • Serve with a dollop of smokey aioli. Enjoy!