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Garlic & Herb Pork

Garlic & Herb Pork

with Roasted Pesto-Spinach Potatoes

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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 potatoes dressed in our basil pesto for a meal that’s all kinds of yum!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 unit

capsicum

1 sachet

garlic & herb seasoning

1 packet

pork loin steaks

1 unit

red onion

1 tub

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

water

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2230 kJ
Fat17.2 g
of which saturates2.6 g
Carbohydrate43.1 g
of which sugars13.2 g
Dietary Fibre0 g
Protein47.1 g
Cholesterol0 mg
Sodium585 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Slice the capsicum into thick strips. Place the potato, capsicum, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then spread into an even layer and roast until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the veggies are roasting, combine the garlic & herb seasoning and a good drizzle of olive oil in a large bowl. Add the pork loin steaks and toss to coat.

3

Thinly slice the red onion. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

4

Wash out the frying pan. Heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes.

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

5

Transfer the roasted veggies to a large bowl. Add the basil pesto and toss well to combine. Add the baby spinach leaves, a generous pinch of salt and pepper and toss well to combine.

6

Thinly slice the pork. Divide the pesto-spinach potatoes between plates and top with the pork. Spoon over any resting juices from the pork. Top with the caramelised onion.