Honey-Garlic Pork & Roast Veggie Toss

Name: Honey-Garlic Pork & Roast Veggie Toss with Fetta & Creamy Pesto
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 olive oil; 1 butternut pumpkin; 1 brown onion; 1 turnip; 1 pinch chilli flakes; 1 sachet garlic & herb seasoning; 1 packet pork loin steaks; 2 tsp honey; 1 bag baby spinach leaves; 1 packet Fetta Cubes; 1 packet creamy pesto dressing; 1 drizzle vinegar (balsamic or white wine)

with Fetta & Creamy Pesto

Get up to $200 off!

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 made even better with a bit of fetta and a drizzle of creamy basil pesto.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Naturally Gluten-Free

•Not Suitable for Coeliacs

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

butternut pumpkin

brown onion

turnip

1 pinch

chilli flakes

1 sachet

garlic & herb seasoning

1 packet

pork loin steaks

1 bag

baby spinach leaves

1 packet

Fetta Cubes

1 packet

creamy pesto dressing

Not included in your delivery

olive oil

2 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2591 kJ

Fat31.9 g

of which saturates7.7 g

Carbohydrate39.6 g

of which sugars23 g

Dietary Fibre11.2 g

Protein46.8 g

Sodium1059 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut butternut pumpkin into thin wedges. • Cut brown onion into thick wedges. • Cut turnip into bite-sized chunks.

• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, sprinkle with a pinch of chilli flakes (if using) 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.

TIP: Pork can be served slightly blushing pink in the centre.

• Transfer roast veggies to a large bowl. • Add baby spinach leaves. Crumble over 1/2 the fetta cubes, then drizzle with the vinegar. • Gently toss to combine. Season to taste.

• Slice honey-garlic pork. • Divide roast veggie toss between plates. Top with pork. • Crumble over remaining fetta. Serve drizzled with creamy pesto dressing.