Herby Pork & Caramelised Onions

Name: Herby Pork & Caramelised Onions with Pesto Roast Veggie Toss
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 beetroot; 1 bag sweet potato chunks; 1 sachet garlic & herb seasoning; 1 packet pork loin steaks; 1 brown onion; 1 tbs balsamic vinegar; ½ tbs water; 1 tsp brown sugar; 1 packet basil pesto; 1 bag baby spinach leaves

with Pesto Roast Veggie Toss

Get up to $200 off!

It's easy to eat the rainbow when you roast veggies with our rich garlic and herb seasoning. Then, for an extra burst of flavour, coat succulent pork steaks with our herby basil pesto. Bring it all together with a drizzle of creamy garlic yoghurt, and a sprinkle of crunchy flaked almonds, plus peppery parsley.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

beetroot

1 bag

sweet potato chunks

1 sachet

garlic & herb seasoning

1 packet

pork loin steaks

brown onion

1 packet

basil pesto

(Contains: Milk;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2634 kJ

Fat30.1 g

of which saturates6.6 g

Carbohydrate48.4 g

of which sugars27.6 g

Protein40.3 g

Sodium975 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks. • Place sweet potato chunks and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. • Add pork loin steaks, turning to coat.

• Thinly slice brown 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 the 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 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 tray with roasted veggies, 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 pork to serve. Enjoy!