Garlic & Herb Pork
with Roasted Pesto-Spinach Potatoes
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 potatoes dressed in our basil pesto 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 unit
potatoes
1 unit
capsicum
1 sachet
garlic & herb seasoning
1 packet
pork loin steaks
1 unit
red onion
1 tub
basil pesto
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Slice the capsicum into thick strips. Place the potato, capsicum, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then spread into an even layer and roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, combine the garlic & herb seasoning and a good drizzle of olive oil in a large bowl. Add the pork loin steaks and toss to coat.
Thinly slice the red onion. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
Wash out the frying pan. Heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
Transfer the roasted veggies to a large bowl. Add the basil pesto and toss well to combine. Add the baby spinach leaves, a generous pinch of salt and pepper and toss well to combine.
Thinly slice the pork. Divide the pesto-spinach potatoes between plates and top with the pork. Spoon over any resting juices from the pork. Top with the caramelised onion.