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Double Seared Pork & Roast Veggie Toss

Double Seared Pork & Roast Veggie Toss

with Parmesan Potatoes & Garlic Yoghurt

Tags:
High Protein
Allergens:
Milk

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.

Preparation Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

600 g

Pork Loin Steak

1 sachet

Garlic & Herb Seasoning

1

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

1

Beetroot

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Brown Onion

1

Carrot

2

Potato

Nutritional Values

Calories725 kcal
Energy (kJ)3030 kJ
Fat29.1 g
of which saturates13 g
Carbohydrate42.8 g
of which sugars21.4 g
Dietary Fibre11 g
Protein72 g
Sodium1260 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion into thick wedges. • Cut potato into bite-sized chunks. • Cut beetroot into small chunks. • Thinly slice carrot into half-moons.

2

• Place beetroot, carrot and onion on a lined oven tray. Place potato on a second lined oven tray. • Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes, sprinkle potato with Parmesan cheese. Roast until cheese is golden and melted.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small bowl. Add Greek-style yoghurt. Stir to combine. Season to taste.

4

• When the veggies have 10 minutes remaining, in a medium bowl combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Transfer to a plate to rest.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5

• Meanwhile, add baby spinach leaves and a drizzle of vinegar to the oven tray with roast veggies. Gently toss to combine. Season with salt and pepper.

6

• Slice the pork. • Divide roast veggie toss between plates. Top with Parmesan potatoes, seared pork and any pork resting juices. • Spoon over garlic yoghurt to serve. Enjoy!

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