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Garlic & Herb Pork with Pesto Spinach Veggies

Garlic & Herb Pork with Pesto Spinach Veggies

Top rated | Available all September

Monthly Special
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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!

This recipe is under 650kcal per serving.

Tags:Under 650kcalNaturally Gluten-FreeNot Suitable for Coeliacs
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

potato

1

capsicum

1 sachet

garlic & herb seasoning

1 packet

pork loin steaks

1

red onion

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

baby spinach leaves

Not included in your delivery

1

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)1920 kJ
Fat10.4 g
of which saturates1.9 g
Carbohydrate41.2 g
of which sugars15 g
Protein45.1 g
Sodium489 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
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 into bite-sized chunks. Slice the capsicum into thick strips. Place the potato and capsicum a lined oven tray. Top with a drizzle with olive oil and a sprinkle of salt and pepper. Toss to coat. Spread into an even layer and roast until tender, 20-25 minutes.

2

In a large bowl, combine the garlic & herb seasoning, pork loin steaks and a drizzle of olive oil. 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 (for the onion), 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 in the pan over a a medium-high heat. Add the pork steaks and cook through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest.

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

5

Transfer the roasted veggies to a large bowl. Combine with the basil pesto and baby spinach leaves. Season, then toss to combine.

6

Thinly slice the pork. Divide the pesto spinach veggies between plates and top with the pork. Spoon over any resting juices from the pork. Serve topped with the caramelised onions.