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.
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
• 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.
• 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.
• 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.
• 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!
• 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.
• 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!