Homestyle Pork Loin Steaks & Fries
with Bocconcini Salad & Peppercorn Mayo
Our crowd-pleasing Aussie spice blend is all you need to perk up juicy pork steaks. Sear them in the pan while the fries bake, and complete the dish with a quick peppercorn mayo and simple salad, spruced up with delicate bocconcini bites.
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
2
potato
1 sachet
black peppercorns
1 sachet
Aussie spice blend
1 packet
pork loin steaks
1
cucumber
1
tomato
1 packet
Pearl Bocconcini
(Contains Milk;)
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, lightly crush black peppercorns in a pestle and mortar or in their packet using a rolling pin. • In small bowl, combine crushed peppercorns and mayonnaise.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks, turning to coat.
• When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • When oil is hot, cook pork steaks, until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. Cover, then set aside to rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour
• While the pork is cooking, thinly slice cucumber into half-moons. • Roughly chop tomato. • Halve pearl bocconcini. • In large bowl, combine a drizzle of the balsamic vinegar and olive oil. Add pearl bocconcini, mixed salad leaves, cucumber and tomato. Toss to combine, then season to taste.
• Slice pork. • Divide pork, fries and bocconcini salad between plates. • Serve with peppercorn mayo. Enjoy!