Double Herby Pork & Caramelised Onions

Name: Double Herby Pork & Caramelised Onions with Pesto Roast Veggie Toss
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 beetroot; 1 packet sweet potato chunks; 1 brown onion; 1 tbs balsamic vinegar; ½ tbs water; 1 tsp brown sugar; 1 sachet garlic & herb seasoning; 2 packet pork loin steaks; ½ packet plant-based basil pesto; 1 packet baby spinach leaves

with Pesto Roast Veggie Toss

Get up to $200 off!

It's easy to eat the rainbow when you roast veggies then toss them in our herby basil pesto. Then, for an extra burst of flavour, coat succulent pork steaks with our rich garlic and herb seasoning.

Allergens:

Almond

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

beetroot

1 packet

sweet potato chunks

brown onion

1 sachet

garlic & herb seasoning

2 packet

pork loin steaks

½ packet

plant-based basil pesto

(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)

1 packet

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)3626 kJ

Calories866 kcal

Fat45.4 g

of which saturates12.5 g

Carbohydrate48.9 g

of which sugars27.6 g

Dietary Fibre14.2 g

Protein65.1 g

Sodium1418 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying 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.

• 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, water and 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, in batches, 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.

• Add plant-based basil pesto (see ingredients) and baby spinach leaves to the tray with roasted veggies. Season, then toss to combine. • Slice herby pork steaks. • Divide pesto roast veggie toss between plates. Top with pork, spooning over any resting juices • Spoon caramelised onion over pork to serve. Enjoy!