Garlic-Herb Pork Steak & Pesto Roast Veggies
with Tomato Salad & Garlic Aioli
What’s a quick and easy way to make succulent pork bursting with flavour? Add our classic garlic and herb seasoning that’s hard to beat, and then team it with roasted veggies dressed in our basil pesto and a bright salad for a meal that’s all kinds of yum!
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
sweet potato
1
carrot
1
zucchini
1
tomato
1 packet
pork loin steaks
1 sachet
garlic & herb seasoning
1 bag
mixed salad leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Roughly chop tomato. • In a medium bowl, combine pork loin steaks, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.
• Heat a large frying pan over 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). Transfer to a plate, cover and rest for 5 minutes.
• In a second medium bowl, combine mixed salad leaves, tomato, a drizzle of the vinegar and olive oil. Season.
• When the veggies are done, add basil pesto to the tray and toss to combine.
• Slice the pork steak. • Divide the garlic and herb pork steak, pesto roast veggies and tomato salad between plates. • Serve with the garlic aioli. Enjoy!