Garlic & Herb Pork
with Pesto Roast Veggie Toss
What’s a quick and easy way to give succulent pork an extra flavour hit? Add our classic garlic and herb seasoning, top with caramelised onion, and serve with a roasted sweet potato and zucchini toss dressed in a delightful basil pesto.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1
zucchini
1 sachet
garlic & herb seasoning
1 packet
pork loin steaks
1
red onion
1 packet
basil pesto
(Contains: Milk;)
1 bag
kale
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Cut sweet potato and carrot into bite-sized chunks. Tear kale leaves from stem, then roughly chop leaves. Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 15-20 minutes. Remove veggie tray from oven. Add kale to tray, tossing to combine. Return veggies to oven and roast until tender, a further 5-10 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
In a large bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add pork loin steaks, turning to coat.
Thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork steaks until cooked 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.
To the roasted veggie tray, add basil pesto and baby spinach leaves. Season, then toss to combine.
Slice garlic and herb pork. Divide pesto roast veggie toss between plates. Top with pork, spooning over any resting juices. Spoon caramelised onion over the pork to serve.
