Easy Louisiana Pork & Creamy Slaw with Sesame Carrot Fries & Garlic Aioli
Give pork loin a dash of flair with a smokey Louisiana spice blend for a melody of robust flavours. Then, don’t stop there. Ramp up your dish with a creamy aioli slaw tossed around with cucumber. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 2 carrots
- 0.5 sachets sesame seeds
- 1 bag baby spinach leaves
- 1 cucumber
- 1 packet pork loin steaks
- 1 sachet slaw mix
- 1 white wine vinegar
- 1 packet garlic aioli
- 1 sachet louisiana spice blend
- olive oil
- 4 carrots
- 1 sachet sesame seeds
- 1 bag baby spinach leaves
- 1 cucumber
- 1 packet pork loin steaks
- 2 sachets slaw mix
- 1 white wine vinegar
- 2 packets garlic aioli
- 2 sachets louisiana spice blend
Instructions
- • Preheat oven to 240°C/220°C fan-forced.
• Cut carrot into fries, then place on a lined oven tray.
• Drizzle with olive oil, sprinkle with sesame seeds and season with salt
and pepper. Toss to coat, spread out evenly, then bake until tender,
20-25 minutes. - • Meanwhile, roughly chop baby spinach leaves and cucumber.
• In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil.
Add pork loin steaks and turn to coat. - • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork until cooked through, 3-4 minutes each side
(cook in batches if your pan is getting crowded). Transfer to a plate, cover
and 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. - • In a large bowl, add slaw mix, baby spinach, cucumber, a drizzle of white
wine vinegar and 1/2 the garlic aioli. Toss to combine and season to taste.
• Slice Louisiana pork.
• Divide sesame carrot fries, slaw and pork between plates.
• Serve with remaining aioli. Enjoy!