Spiced Pork Steaks
with Peppercorn Aioli & Fries
A hot contender for 'best new accompaniment', the easy-to-make peppercorn aioli in this dish really takes it to the next level. We're serving it with mouth-watering spiced pork steaks, golden fries and a fresh salad.
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 unit
potatoes
1 punnet
cherry tomatoes
1 unit
cucumber
½ sachet
black peppercorns
1 packet
garlic aioli
(Contains Egg;)
1 packet
pork loin steaks
1 sachet
Aussie spice blend
1 sachet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mixed salad leaves
Not included in your delivery
olive oil
3 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the fries are baking, thinly slice the cucumber into half-moons. Halve the cherry tomatoes. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or using a rolling pin. In a small bowl, mix the crushed peppercorns and garlic aioli. Set aside. In a medium bowl, add the pork loin steaks, Aussie spice blend and a drizzle of olive oil. Toss to coat and set aside.
Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, stirring occasionally, until golden, 2-3 minutes. Transfer to a plate and set aside.
When the fries have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). TIP: The spice blend may char in the pan, this adds to the flavour! Transfer the pork to a second plate, cover with foil and leave to rest for 5 minutes.
While the pork is resting, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. Add the mixed salad leaves, cucumber and cherry tomatoes. Just before serving, toss to coat. Season to taste with salt and pepper.
Divide the spiced pork steaks, fries and salad between plates. Sprinkle the flaked almonds over the salad. Serve with the peppercorn aioli on the side.