Middle Eastern Pork & Cauli Rice Toss
with Roast Root Veggies & Mayo
Boasting the perfect balance of cumin, paprika, coriander and turmeric, our ras el hanout is all you need to give pork loin steaks some Middle Eastern flair. Serve over a fluffy cauli rice, studded with roasted carrot and beetroot for a sweet and earthy burst of flavour with every bite. A drizzle of mayo brings it all together, and adds that creaminess we know you want.
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
1
carrot
1
beetroot
1 clove
garlic
1 sachet
ras el hanout
1 packet
pork loin steaks
1 packet
mayonnaise
(Contains Egg;)
1 packet
cauliflower rice
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
2 tsp
honey
¼ tsp
salt
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 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.
• Meanwhile, finely chop garlic. Set aside. • In a medium bowl, combine ras el hanout, a pinch of salt and pepper and a drizzle of olive oil. Add pork loin steaks, turning to coat. Set aside. • In a small bowl combine mayonnaise and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat. Add the honey, gently turning pork to coat. • Transfer pork 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!
TIP: Pork can be served slightly blushing pink in the centre.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cauliflower rice and cook until softened, 2-4 minutes. • Season with the salt, then remove pan from heat.
• When the roast veggies are done, transfer to the pan with the cauliflower rice. • Add baby spinach leaves, a drizzle of white wine vinegar and olive oil. • Stir to combine, then season to taste.
• Slice the Middle Eastern pork. • Divide cauli rice toss between bowls. Top with pork. • Drizzle with the mayo. Enjoy!