Smokey Pork Steaks & Herby Rice
with Pear Salad, Fetta & Hummus
Get some pork on your fork with this easy number! While your Mediterranean-spiced veggies crisp up to perfection on the stove, you'll be searing Nan's spiced pork in the pan and perfecting the pear salad which will take your dish to the next level!
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 packet
soffritto mix
1 sachet
tomato & herb seasoning
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
Nan's special seasoning
1 packet
pork loin steaks
1
pear
1 packet
mixed salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
1.5 cup
boiling water
1 tbs
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring, until tender, 4-5 minutes. • Add tomato & herb seasoning and cook, until fragrant, 1 minute.
• To saucepan, stir in basmati rice and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
• Meanwhile, in a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks, turning to coat.
• When rice has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil 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). • Remove from heat and add the honey, turning to coat. Transfer to a plate, cover and rest for 5 minutes.
• While pork is resting, thinly slice pear into wedges. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Add pear and mixed salad leaves. Toss to coat.
• Slice pork steaks. • Divide herby rice and pear salad between bowls or plates if you prefer. • Top rice with smokey pork and any resting juices. • Crumble over fetta cubes. • Serve with hummus. Enjoy!