HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAlmond Crusted Pork & Roast Veggie Salad
Almond-Crusted Pork & Roast Veggie Salad

Almond-Crusted Pork & Roast Veggie Salad

with Dijon Aioli Dressing

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You could sear some plain pork steaks for dinner...or you could press them in crushed roasted almonds before putting them in the pan. The result is a nutty, almost buttery crust that contrasts perfectly with the acidity of the dressing.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:EggTree NutsSulphites

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.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount








brown onion

1 sachet

chicken-style stock powder

1 packet

garlic aioli


1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

pork loin steaks

1 bag

mixed leaves

½ packet

Dijon mustard


Not included in your delivery


olive oil

1 tsp


1 tsp

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2432 kJ
Fat33.6 g
of which saturates3.4 g
Carbohydrate21.5 g
of which sugars19.6 g
Dietary Fibre12.3 g
Protein44.7 g
Sodium715 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 240°C/220°C fan-forced. Cut carrot and zucchini into rounds. Cut beetroot into small chunks. Cut brown onion into thick wedges. Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chicken-style stock powder and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


Meanwhile, combine garlic aioli, the 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, then set aside.


Crush roasted almonds in their sachet using a rolling pin or with a pestle and mortar, until they resemble fine crumbs. On a plate, combine crushed almonds and a drizzle of olive oil. Add pork loin steaks. Season, then turn and pressing to coat.


In a large frying pan, heat a drizzle of olive oil over medium heat. Cook 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 medium bowl, combine slightly cooled roasted veggies and mixed leaves. Gently toss, then season to taste.

TIP: Toss the salad on the veggie tray instead to save on washing up!


Slice almond-crusted pork. Divide roast veggie salad between plates. Top with pork, spooning over any resting juices. Drizzle with Dijon aioli dressing to serve.