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Cuban Spice-Rubbed Pork

Cuban Spice-Rubbed Pork

with Roasted Potato Wedges and Rainbow Slaw
4.0(488)
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Calories
: 
580 kcal
Protein
: 
41g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

340 g

Pork Chops, boneless

340 g

Yukon Potato

3 tbsp

Mayonnaise

(Contains: Egg, Mustard)

2 tbsp

White Wine Vinegar

(Contains: Sulphites)

227 g

Carrot-Purple Cabbage Slaw

1 tbsp

Cuban Spice Blend

½ tsp

Cayenne Pepper

Not included in your delivery

1 tsp

Sugar*

Oil*

Energy (kJ)2427 kJ
Calories580 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate46 g
Sugar10 g
Dietary Fiber7 g
Protein41 g
Cholesterol88 mg
Sodium723 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet
•Bowl
•Whisk
•Non-Stick Pan

Cooking Steps

PDF
1

Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!

ROAST POTATOES
2

Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.

MAKE SLAW
3

Meanwhile, in a medium bowl, whisk together the mayonnaise and vinegar. Stir in the coleslaw and sugar. Season with salt and pepper. Set aside.

PREP PORK
4

In another medium bowl, rub the pork with the spice blend and as much cayenne as you like. Season with salt and pepper.

COOK PORK
5

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the pork. Sear until the bottom of the pork is golden-brown, 4-5 min. Reduce the heat to medium-low. Flip the pork over. Cover and cook until the pork is golden-brown and cooked through, 4-5 min. (TIP: Cook to a minimum internal temperature of 160°F.)

FINISH AND SERVE
6

Thinly slice the pork. Serve with roasted potatoes and slaw on the side.

Meal right image

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