Quick Herby Pork & Carrot-Potato Mash
with Basil Pesto & Garden Salad
We've teamed juicy pork loin with a garlic and herb seasoning for a recipe you can't go wrong with. Complete with a hearty veggie mash and a crisp salad on the side. This is a fun and nutritious take on your everyday pork steak!
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.
Ingredients
1
potato
1
carrot
1 clove
garlic
1 packet
Snacking Tomatoes
1
cucumber
1 sachet
garlic & herb seasoning
1 packet
pork loin steaks
1 packet
mixed salad leaves
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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.
• While veggies are cooking, roughly chop snacking tomatoes and 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 salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil in a medium bowl. Season to taste.
• Slice the pork. • Divide herby pork, carrot-potato mash and garden salad between plates. • Spoon basil pesto over pork to serve. Enjoy!
