Easy Pork Steak & Gravy
with Roast Veggie & Spinach Toss
Team succulent pork steaks with a quick and colourful roast veggie toss and a cheat's gravy and you have yourself a recipe you'll want to make on repeat.
This recipe is under 650kcal per serving
Unfortunately, this week's chives were in short supply, so we've replaced them with spring onion. Don't worry, the recipe will be just as delicious!
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.
Ingredients
2
potato
1
red onion
1 bag
chopped veggie mix
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
pork loin steaks
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Aussie spice blend
1 sprig
spring onion
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¼ cup
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut red onion into thick wedges. Place potato, onion and chopped veggie mix on a lined oven tray. Drizzle with olive oil. Sprinkle with the garlic and herb seasoning and salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• When veggies have 10 minutes remaining, combine Aussie spice blend with a drizzle of olive oil in a medium bowl. Season, then add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: Pork can be served slightly blushing pink in the centre.
• Return frying pan to a low heat. • Add gravy granules and the boiling water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook, stirring, until bubbling, 1-2 minutes. Season to taste. • To the slightly cooled roasted veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.
• Chop chives. Slice pork steak. • Divide pork steak and roast veggie and spinach toss between plates. • Spoon gravy over pork and sprinkle with chives to serve.