Seasoned Pork Steak & Onion Chutney

Name: Seasoned Pork Steak & Onion Chutney with Roasted Veggies & Greens
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 2 sweet potato; 1 beetroot; 2 clove garlic; 1 bag green beans; 1 packet pork loin steaks; 1 packet onion chutney; 1 packet flaked almonds; 1 sachet Aussie spice blend

with Roasted Veggies & Greens

Up to 180$ + Free Treats / Extras for Life

We've elevated this classic dish by giving our succulent pork steaks a coat of our tasty Aussie spice blend, then topping them off with a delicious onion chutney. Add roasted veggies and pan-fried green beans to make it a colourful and nutritious affair!

This recipe is under 650kcal per serving.

Unfortunately, this week’s potato was in short supply, so some customers will receive sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Calorie Smart

•Dietitian approved

•Over 30g protein

•Kid Friendly

Allergens:

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 Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

carrot

sweet potato

beetroot

2 clove

garlic

1 bag

green beans

1 packet

pork loin steaks

1 packet

onion chutney

1 packet

flaked almonds

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

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2241 kJ

Fat19.8 g

of which saturates5.4 g

Carbohydrate48.1 g

of which sugars26.4 g

Protein39.8 g

Sodium929 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 carrot and sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Finely chop garlic. In a small bowl, combine garlic and a drizzle of olive oil. • When the veggies have 5 minutes remaining, remove from the oven, and drizzle over the garlic mixture. Roast until golden, 5 minutes.

• While the veggies are roasting, trim green beans. • In a medium bowl, combine Aussie spice blend, pork loin steaks, a pinch of pepper and a drizzle of olive oil. Set aside.

Little cooks: Take charge by combining the pork with the seasoning!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing regularly, until tender, 4-5 minutes. • Season to taste and transfer to a bowl. Cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add pork steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Remove the pan from heat, add onion chutney and a splash of water and gently turn to coat. Set aside and rest for 5 minutes.

• Slice the pork. Divide Aussie-spiced pork, roast veggies and greens between plates. • Spoon any remaining sauce over pork. • Garnish with flaked almonds to serve. Enjoy!