Pan-Fried Pork & Garlic Almond Crumb
with Roast Veggie Toss & Creamy Pesto Dressing
Sure, searing up some plain pork steaks for dinner is all fine and dandy. But why not take it up a notch with this aromatic almond crumb that's scattered over the pork as a crunchy finishing touch? It'll contrast perfectly with the tangy pesto dressing. Trust us, you'll be glad you did it our way.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
sweet potato
1
carrot
1
zucchini
1 clove
garlic
1 sachet
Nan's special seasoning
1 packet
pork loin steaks
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, finely chop garlic.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat. • In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Toast panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
• When the veggies have 10 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
• When the veggies are roasted, add baby spinach leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine. • Slice pork. • Divide pork and roast veggie toss between plates. • Top pork with garlic almond crumb and serve with creamy pesto dressing. Enjoy!