Almond-crusted pork steaks are the star of this meal, with bright roasted veggies adding some welcome freshness to your table. Enjoy this new low-carb plate of deliciousness!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
chicken-style stock powder
roasted almonds(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)
pork loin steaks
spinach & rocket mix
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot and zucchini into rounds. Thinly slice the capsicum. Cut the red onion into thick wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the chicken-style stock powder and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If the veggies don't fit in a single layer, divide them between two trays!
While the veggies are roasting, combine the garlic aioli, honey, white wine vinegar and Dijon mustard (see ingredients) in a small bowl. Add a splash of water and a drizzle of olive oil. Stir to combine. Season to taste.
Crush the roasted almonds in their sachet using a rolling pin or with a pestle and mortar, until they resemble fine crumbs. In a medium bowl, combine the pork loin steaks, crushed almonds and a drizzle of olive oil. Season, then turn and press the pork to coat.
Heat a drizzle of olive oil in a large frying pan over a medium heat. Cook the pork steaks until cooked through, 4-6 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: Pork can be served slightly blushing pink in the centre.
In a bowl, combine the roasted veggies and spinach & rocket mix. Season and toss.
TIP: Combine everything on the veggie tray instead to save on washing up!
Slice the almond-crusted pork. Divide the roast veggie salad between plates. Top with the pork (plus any resting juices!). Serve drizzled with Dijon aioli dressing.