HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Spiced Pork & Basil Pesto
Quick Spiced Pork & Basil Pesto

Quick Spiced Pork & Basil Pesto

with Carrot-Potato Mash & Salad

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Our garlic and herb seasoning and a dollop of boldly flavoured basil pesto is all you need to upgrade tonight's juicy pork steaks. Serve with a carrot-spiked mash and simple salad to keep the carbs in check.

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

Tags:Under 30g carbsEasy PrepQuickNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:MilkTree Nuts

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 clove






1 packet

pork loin steaks

1 sachet

garlic & herb seasoning

1 bag

mixed leaves

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

Not included in your delivery

olive oil

40 g



1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2700 kJ
Fat39.9 g
of which saturates14.2 g
Carbohydrate27.1 g
of which sugars11.4 g
Dietary Fibre9.8 g
Protein42.3 g
Sodium747 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Bring a medium saucepan of salted water to the boil. Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Remove from heat. Return veggies to saucepan, then add the butter and a pinch of salt. Mash until smooth and cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!


• While veggies are cooking, cut tomato into thin wedges. Roughly chop cucumber. Set aside. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil, and a pinch of salt and pepper. Add pork loin steaks, turning to coat.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. Cover, then set aside to rest for 5 minutes. • Meanwhile, combine mixed leaves, tomato, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.


• Slice the spiced pork. • Divide pork, carrot-potato mash and salad between plates. • Spoon basil pesto over pork to serve.