Pan-Fried Pork & Garlic Almond Crumb
with Roast Veggie Toss & Creamy Pesto Dressing
- Milk
- Gluten
- Wheat
- Almond
- Eggs
- Walnut
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Almond
- Cashew
Sure, searing up some plain pork steaks for dinner is all fine and dandy. But why not take it up a notch with this aromatic almond crumb that's scattered over the pork as a crunchy finishing touch? It'll contrast perfectly with the tangy pesto dressing. Trust us, you'll be glad you did it our way. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
sweet potato
1
carrot
1
zucchini
1 clove
garlic
1 sachet
Nan's special seasoning
1 packet
pork loin steaks
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
baby spinach leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut May be present: Almond, Macadamia, Cashew)
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk)
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, finely chop garlic.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat. • In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Toast panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
• When the veggies have 10 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
• When the veggies are roasted, add baby spinach leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine. • Slice pork. • Divide pork and roast veggie toss between plates. • Top pork with garlic almond crumb and serve with creamy pesto dressing. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the garlic-almond crumb, praising its crunch and taste. Some found the pesto dressing too rich.
- Ease of prep: Quick and easy to prepare, though a few noted many steps or found cutting vegetables time-consuming.
- Suggestions: Some preferred to crumb the pork entirely. Others suggested using less breadcrumb mixture or omitting kale.
- Leftovers: The crumb mixture was plentiful, with some using extras for other dishes like breaded chicken.
- Portions: Several mentioned small pork sizes or not enough food for larger families.
