Our Plans
Garlic-Herb Pork Steak & Pesto Roast Veggies
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Garlic-Herb Pork Steak & Pesto Roast Veggies

Garlic-Herb Pork Steak & Pesto Roast 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!

Tags:
Under 650kcal
Under 30g carbs
Allergens:
Milk
Egg

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
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

carrot

1

zucchini

1

tomato

1 packet

pork loin steaks

1 sachet

garlic & herb seasoning

1 bag

mixed salad leaves

1 packet

basil pesto

(Contains Milk;)

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

20 g

butter

1 drizzle

vinegar (balsamic or white wine)

sideBannerName

Nutritional Values

Energy (kJ)3441 kJ
Fat53.7 g
of which saturates13.4 g
Carbohydrate45.9 g
of which sugars22.4 g
Protein38.7 g
Sodium1156 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

2
2

• Roughly chop tomato. • In a medium bowl, combine pork loin steaks, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.

3
3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, add pork steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.

4
4

• In a second medium bowl, combine mixed salad leaves, tomato, a drizzle of the vinegar and olive oil. Season.

5
5

• When the veggies are done, add basil pesto to the tray and toss to combine.

6
6

• Slice the pork steak. • Divide the garlic and herb pork steak, pesto roast veggies and tomato salad between plates. • Serve with the garlic aioli. Enjoy!