Jamaican-Spiced Pork & Coconut Sauce
with Roast Root Veggie & Kale Toss
We're giving meat and three veg a run for its money with this weeknight-friendly recipe. The juicy pork steaks are jazzed up with our mild Caribbean seasoning, which the creamy coconut sauce also gets a good dose of, while the vibrant veggie toss delivers the perfect balance of sweet and earthy flavours.
This recipe is under 650kcal 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
carrot
1
sweet potato
1
beetroot
1 bag
kale
1 clove
garlic
1 packet
pork loin steaks
1 tin
coconut milk
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and sweet potato into bite-sized chunks. • Cut beetroot into small chunks. • Tear kale leaves from the stem, then roughly chop the leaves. Set aside.
• Place potato, carrot, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 15 minutes. • Remove veggie tray from oven, then add kale and a pinch of salt. Gently toss to combine. • Return veggies to oven and roast until tender, a further 5-10 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, finely chop garlic. • In a medium bowl, combine garlic, a drizzle of olive oil and 1/2 the mild Caribbean jerk seasoning. • Add pork loin steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate. Cover and 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 resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook remaining mild Caribbean jerk seasoning until fragrant, 1 minute. • Stir in coconut milk, pork resting juices and a pinch of pepper. Cook, stirring, until thickened slightly, 2-3 minutes.
• Slice Jamaican-spiced pork. • Divide pork and roast veggie toss between plates. • Spoon coconut sauce over pork to serve. Enjoy!