Seared Pork & Roast Veggie Toss

Name: Seared Pork & Roast Veggie Toss with Peppercorn Gravy & Almonds
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 beetroot; 1 potato; 1 zucchini; 1 brown onion; ½ sachet black peppercorns; 1 clove garlic; 1 packet pork loin steaks; 1 sachet gravy granules; ½ cup boiling water; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet flaked almonds; 1 sachet Nan's special seasoning

with Peppercorn Gravy & Almonds

Get up to $200 off!

If you want a weeknight dinner that feels different to your usual pork in the pan, this is it! And thanks to a few shortcut ingredients, you'll whip up this delight of a dish without breaking a sweat.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Soja

•Schwefeldioxide und Sulfite

•Wheat

•Almond

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

potato

zucchini

brown onion

½ sachet

black peppercorns

1 clove

garlic

1 packet

pork loin steaks

1 sachet

gravy granules

(Contains: Gluten, Soja, Schwefeldioxide und Sulfite, Wheat; May be present: Latte, Erdnüsse, Sesamsamen, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

½ cup

boiling water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2060 kJ

Fat21.7 g

of which saturates6.1 g

Carbohydrate35.6 g

of which sugars20.7 g

Protein37.9 g

Sodium1264 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut potato and zucchini into bite-sized chunks. Slice brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, crush black peppercorns (see ingredients) using a mortar and pestle or in their sachet using a rolling pin. • Finely chop garlic.

• When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side. • Transfer to a plate. Cover and set aside to rest for 5 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and crushed peppercorns, stirring, until fragrant, 1 minute. • Transfer garlic-peppercorn mixture to the bowl with the gravy. Add any pork resting juices, stirring until combined.

• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine.

• Slice seared pork. • Divide roast veggie toss and pork between plates. • Spoon over peppercorn gravy. • Sprinkle with flaked almonds to serve. Enjoy!