Herbed Pork

Herbed Pork

with Roast Pesto Vegetables

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For this supper, get your prep out of the way and pop the sweet potatoes in a hot oven to do their thing. Then you can sit back and relax for while – grab a wine, water the garden or just stare off into the middle distance and smell the aromas developing. The whole feast comes together in the final 10 minutes - delish!

Allergens:MilkTree Nuts
Preparation Time50 minutes
Cooking difficultyLevel 1
Ingredients

serving 5 people

Ingredients

serving 5 people

800 g

sweet potato

1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 packet

pork loin

2 clove

garlic

½ sachet

Italian herbs

1 unit

lemon

1 unit

zucchini

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2230 kJ
Fat21.2 g
of which saturates2.8 g
Carbohydrate38 g
of which sugars15.4 g
Protein43.6 g
Sodium197 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Grater
Baking Paper
Baking Tray
Bowl
Large Pan
Large Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 220ºC/200ºC fan-forced. Chop the sweet potatoes (unpeeled) into 1 cm cubes. Chop the zucchini into 2 cm cubes. Peel and finely grate the garlic. Slice the lemon into wedges.

2

Place the sweet potato and the zucchini on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for20-25 minutes, or until golden and tender.

3

While the veggies are cooking, add the pork loin steaks, the garlic, the Italian herbs (use the suggested amount) and a drizzle of olive oil to a medium bowl. Toss to coat the pork. TIP: Feel free to keep a few pork steaks plain for fussy children.

4

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the marinated pork steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked through. TIP: It’s okay to serve pork blushing pink in the centre. Set aside on a place and cover with foil to rest for 5 minutes.

5

In a large bowl, combine the sweet potato, the zucchini and the baby spinach leaves. Add the traditional pesto and toss to coat the veggies. Season to taste with a pinch of salt and pepper.

6

Divide the roast pesto vegetables between plates and top with the pork. Squeeze over the juice of a lemon wedge to taste.