Double Pan-Fried Pork & Garlic Almond Crumb

Name: Double Pan-Fried Pork & Garlic Almond Crumb with Roast Veggie Toss & Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 sweet potato; 1 carrot; 1 zucchini; 1 clove garlic; 1 sachet Nan's special seasoning; 2 packet pork loin steaks; 10 g butter; ½ packet panko breadcrumbs; 1 packet flaked almonds; 1 packet baby spinach leaves; drizzle balsamic vinegar; 1 packet creamy pesto dressing

with Roast Veggie Toss & Creamy Pesto Dressing

Get up to $200 off!

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.

Allergens:

Milk

•Gluten

•Wheat

•Almond

•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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

zucchini

1 clove

garlic

1 sachet

Nan's special seasoning

2 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

Nutritional Values

Energy (kJ)3498 kJ

Calories836 kcal

Fat49.9 g

of which saturates14.8 g

Carbohydrate33.3 g

of which sugars12.7 g

Dietary Fibre9.1 g

Protein63.7 g

Sodium1378 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 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 remaining, return the frying pan 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. • Transfer to a plate, cover and rest for 5 minutes. • When the roast veggies are ready, add baby spinach leaves and a drizzle of balsamic vinegar to the oven tray. Gently toss to combine.

• 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!