Seared Pork & Roast Veggie Toss
with Garlic Yoghurt & Parmesan
Thanks to juicy pork loin steaks, a sprinkle of sharp Parmesan, and a drizzle of creamy garlic yoghurt, this low cal meal doesn't compromise on flavour.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
brown onion
2
potato
1
zucchini
1
carrot
1 sachet
chicken-style stock powder
1 clove
garlic
1 packet
pork loin steaks
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan forced. Cut the brown onion into 2cm wedges. Cut the potato and zucchini into 2cm chunks. Cut the carrot into 1cm half-moons.
Place the zucchini, carrot and onion onto one oven tray lined with baking paper and the potato onto another. Drizzle both trays with olive oil and season with a pinch of salt and pepper. Sprinkle the chicken-style stock powder over the potato. Toss to coat, then roast until tender, 25-30 minutes. In the last 5 minutes, scatter the grated Parmesan cheese over the potato then return to the oven and bake until golden and melted.
While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and combine. Season to taste with salt and pepper.
When the veggies have 10 minutes remaining, to a medium bowl, add the pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. Toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness).
TIP: The spice blend will char slightly in the pan, this adds to the flavour! Set aside on a plate to rest.
While the pork is resting, add the baby spinach leaves to the roast veggies and gently toss to combine.
Slice the pork. Divide the roast veggie toss between plates. Top with the Parmesan potatoes, seared pork and any resting juices. Spoon over the garlic yoghurt.
