Pork Loin with Chat Potatoes & Almond Greens

Pork Loin with Chat Potatoes & Almond Greens

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, enjoy lightly spiced pork with lemony almond greens and potatoes with garlic herb butter to top it off!

Heads-up, you'll need a microwave for this recipe.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilkSoyEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time15 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

pork loin steaks

1 sachet

Aussie spice blend

(May be presentGluten)

1 unit


1 unit


1 bag

trimmed green beans

1 packet

flaked almonds

(ContainsTree Nuts)

1 packet

roasted potatoes with garlic herb butter

(ContainsMilk, SoyMay be presentGluten)

1 packet

creamy pesto dressing

(ContainsTree Nuts, Milk, Egg)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2470 kJ
Fat32 g
of which saturates4.5 g
Carbohydrate27.4 g
of which sugars6 g
Protein45.1 g
Sodium1090 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Heat olive oil in a frying pan over medium-high heat. Grab a bowl. Add pork and spice blend, drizzle with olive oil and toss. Cook pork until cooked through, 3-4 mins each side. Transfer to a plate to rest.


Slice zucchini into rounds. Cut lemon into wedges. Return pan to medium-high heat with a drizzle of olive oil. Add zucchini, beans and almonds and cook until tender, 4-5 mins. Add a good squeeze of lemon juice and season.


Meanwhile, prick a few holes in potato container. Zap potatoes in microwave until soft and steaming, 3 mins. Plate up pork, veggies and potatoes. Serve with pesto dressing and remaining lemon wedges.