Easy Pork Steak & Gravy

Name: Easy Pork Steak & Gravy with Roast Veggie & Spinach Toss
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 red onion; 1 bag chopped veggie mix; 1 sachet garlic & herb seasoning; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet pork loin steaks; 1 sachet gravy granules; ¼ cup water; 1 sachet Aussie spice blend; 1 sprig spring onion

with Roast Veggie & Spinach Toss

Get up to $230 off

Team succulent pork steaks with a quick and colourful roast veggie toss and a cheat's gravy and you have yourself a recipe you'll want to make on repeat.

This recipe is under 650kcal per serving

Unfortunately, this week's chives were in short supply, so we've replaced them with spring onion. Don't worry, the recipe will be just as delicious!

Tags:

Kid Friendly

•Calorie Smart

Allergens:

Gluten

•Soy

•Sulphites

•Wheat

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

red onion

1 bag

chopped veggie mix

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

pork loin steaks

1 sachet

gravy granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 sachet

Aussie spice blend

1 sprig

spring onion

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

¼ cup

water

Nutritional Values

per serving

Energy (kJ)1761 kJ

Fat3.3 g

of which saturates0.9 g

Carbohydrate46.7 g

of which sugars16.4 g

Protein45.3 g

Sodium1256 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut red onion into thick wedges. Place potato, onion and chopped veggie mix on a lined oven tray. Drizzle with olive oil. Sprinkle with the garlic and herb seasoning and salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.

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

• When veggies have 10 minutes remaining, combine Aussie spice blend with a drizzle of olive oil in a medium bowl. Season, then add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: Pork can be served slightly blushing pink in the centre.

• Return frying pan to a low heat. • Add gravy granules and the boiling water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook, stirring, until bubbling, 1-2 minutes. Season to taste. • To the slightly cooled roasted veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.

• Chop chives. Slice pork steak. • Divide pork steak and roast veggie and spinach toss between plates. • Spoon gravy over pork and sprinkle with chives to serve.