Herby Pork & Cheesy Roast Potatoes

Name: Herby Pork & Cheesy Roast Potatoes with Veggie Medley & Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Baby Spinach Leaves; 1 Beetroot; 1 Brown Onion; 1 Carrot; 1 sachet Garlic & Herb Seasoning; 1 Garlic; 1 packet Greek-Style Yoghurt; 1 packet Parmesan Cheese; 300 g Pork Loin Steak; 2 Potato; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Veggie Medley & Garlic Yoghurt

4.5(11)

Recipe Development TeamUpdated on February 13, 2026

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Calories

:

543 kcal

Protein

:

42.7g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk

We've got colourful veggies aplenty: with roasted beetroot, potato, carrot and brown onion, this easy traybake looks just as good as it tastes and when paired with herby pork, you won't be able to wipe the smile off your dial! This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1

Beetroot

1

Brown Onion

1

Carrot

1 sachet

Garlic & Herb Seasoning

1

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

300 g

Pork Loin Steak

2

Potato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories543 kcal

Energy (kJ)2270 kJ

Fat22.9 g

of which saturates9.6 g

Carbohydrate41.4 g

of which sugars21.2 g

Dietary Fibre11.2 g

Protein42.7 g

Sodium965 mg

Potassium52.5 mg

Calcium1.8 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced.
• Cut brown onion into thick wedges.
• Cut potato into bite-sized chunks.
• Cut beetroot into small chunks.
• Slice carrot into half-moons.

2

• Place onion, beetroot and carrot on a lined
oven tray.
• Place potato on a second lined oven tray.
• Drizzle both trays with olive oil, season with salt
and pepper and toss to coat.
• Roast until tender, 20-25 minutes.
• In the last 5 minutes, sprinkle potato with
Parmesan cheese. Roast until cheese is golden
and melted.
TIP: Beetroot stays firm when cooked. It’s done when
you can pierce it with a fork.

3

• Meanwhile, finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil and
garlic over medium-high heat. Cook until fragrant,
1 minute. Transfer to a small bowl.
• Add Greek-style yoghurt. Stir to combine. Season
to taste with salt and pepper.

4

• When the veggies have 10 minutes remaining, in a
medium bowl, combine pork loin steaks, garlic &
herb seasoning and a drizzle of olive oil, turning
to coat.
• Return frying pan to medium-high heat with a
drizzle of olive oil. When oil is hot, cook pork, until
cooked through, 3-4 minutes each side (depending
on thickness). Transfer to a plate, cover and rest for
5 minutes.
TIP: The spice blend will char slightly in the pan, this
adds to the flavour!

5

• Meanwhile, to the roast veggie tray, add baby
spinach leaves and a drizzle of vinegar. Gently toss
to combine. Season to taste.

6

• Slice pork.
• Divide veggie medley between plates.
• Top with cheesy roast potatoes, herby pork and
any pork resting juices.
• Spoon over garlic yoghurt to serve. Enjoy!