Herby Pork & Caramelised Onions
with Pesto Roast Veggie Toss
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.
This recipe is under 650kcal per serving.
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.
Ingredients
1
beetroot
1 packet
sweet potato chunks
1
brown onion
1 sachet
garlic & herb seasoning
1 packet
pork loin steaks
1 packet
basil pesto
(Contains Milk;)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork loin steaks, turning to coat. • 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!