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.
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.
pork loin steaks
garlic & herb seasoning
basil pesto(ContainsMilk, Tree NutsMay be present Egg)
white wine vinegar
• 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.