Seared Pork & Roast Veggie Toss

Name: Seared Pork & Roast Veggie Toss with Peppercorn Gravy & Almonds
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Pork Loin Steak; 1 Garlic; 1 packet Flaked Almonds; 1 packet Gravy Granules; 1 packet Baby Spinach Leaves; 1 Zucchini; 1 Brown Onion; 1 Potato; 1 sachet Nan's Special Seasoning; 1 Beetroot

with Peppercorn Gravy & Almonds

4.2

(392)

Get up to $230 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:

Dietitian approved

Allergens:

Almond

•Gluten

•Soy

•Sulphites

•Wheat

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Pork Loin Steak

1

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Gravy Granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Almond.)

1 packet

Baby Spinach Leaves

1

Zucchini

1

Brown Onion

1

Potato

1 sachet

Nan's Special Seasoning

1

Beetroot

Nutritional Values

Calories400 kcal

Energy (kJ)1670 kJ

Fat14.7 g

of which saturates4.7 g

Carbohydrate29.9 g

of which sugars16 g

Dietary Fibre9.2 g

Protein36.3 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• 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.

2

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

3

• 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.

4

• 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.

5

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

6

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