Easy Garlic-Herb Pork Steak & Pesto Veggies
with Tomato Salad & Garlic Aioli
What’s a quick and easy way to make succulent pork bursting with flavour? Add our classic garlic and herb seasoning that’s hard to beat, and then team it with roasted veggies dressed in our basil pesto and a bright salad for a meal that’s all kinds of yum!
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.
Ingredients
1 bag
Potato, Carrot & Zucchini Mix
1 packet
pork loin steaks
1 sachet
garlic & herb seasoning
1
tomato
1 bag
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
basil pesto
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the butter and sprinkle with garlic & herb seasoning, turning to coat. Transfer to a plate, cover and rest for 5 minutes.
• While pork is resting, roughly chop tomato. • In a medium bowl, combine the mixed salad leaves, tomato and balsamic vinaigrette dressing. Toss to combine.
• When the veggies are done, add basil pesto and toss to combine. • Slice pork steak. • Divide the garlic and herb pork steak, pesto roast veggies and tomato salad between plates. Serve with the garlic aioli. Enjoy!