Honey-Garlic Pork & Quick-Prep Veggie Toss

Name: Honey-Garlic Pork & Quick-Prep Veggie Toss with Creamy Pesto Dressing & Fetta
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 bag sweet potato, carrot & zucchini mix; 1 sachet garlic & herb seasoning; 1 packet pork loin steak; ½ tbs honey; 1 bag baby spinach leaves; 1 packet Fetta Cubes; drizzle vinegar (balsamic or white wine); 1 packet creamy pesto dressing; pinch chilli flakes

with Creamy Pesto Dressing & Fetta

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The combination of garlic, herbs and a dash of honey works wonders as a marinade for tonight's juicy pork steaks. Serve over a sweet and earthy roast veggie toss, and make it even better with a bit of fetta and a drizzle of creamy basil pesto.

This recipe is under 650kcal per serving and under 0g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Eggs

•Walnut

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 Time

DifficultyEasy

Ingredients

Serving amount

1 bag

sweet potato, carrot & zucchini mix

1 sachet

garlic & herb seasoning

1 packet

pork loin steak

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

creamy pesto dressing

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

pinch

chilli flakes

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2706 kJ

Fat39.7 g

of which saturates11 g

Carbohydrate32.6 g

of which sugars17.3 g

Protein39 g

Sodium1436 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato, carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.

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

• Meanwhile, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. • Season, then add pork loin steaks, turning to coat. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until browned and cooked through, 3-4 minutes each side (depending on thickness). • In the last minute, add the honey, turning pork to coat. Transfer to a plate to rest.

• Transfer roasted veggies to a large bowl. • Add baby spinach leaves. Crumble over fetta cubes, then drizzle with the vinegar. • Gently toss to combine. Season to taste.

• Slice honey-garlic pork. Divide veggie toss between plates. • Top with pork. Drizzle over creamy pesto dressing. Sprinkle over chilli flakes (if using) to serve. Enjoy!