Seared Pork & Beetroot-Potato Toss
with Pepper Gravy & Almonds
If you want a weeknight dinner that feels different to your usual pork in the pan, this is it! And thanks to a few superstar ingredients, you'll whip up this delight of a dish without breaking a sweat.
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 packet
Baby Spinach Leaves
1
Beetroot
1
Brown Onion
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1
Garlic
1 packet
Gravy Granules
(Contains: Gluten, May contain traces of allergens, Soy, Sulphites, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat;)
1 sachet
Nan's Special Seasoning
300 g
Pork Loin Steak
1
Potato
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
½ cup
boiling water
1 drizzle
white wine vinegar
Utensils
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, 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 (see ingredients),
whisking, until smooth, 1 minute. Set aside.
• Return frying pan to medium-high heat with a
drizzle of olive oil. Cook garlic and the cracked
black pepper, stirring until fragrant, 1 minute.
• Transfer garlic-pepper 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 pork.
• Divide beetroot-potato toss and seared pork
between plates. Spoon over pepper gravy.
• Sprinkle with flaked almonds to serve. Enjoy!
