Honey-Garlic Pork & Roast Veggie Toss
with Fetta & Creamy Pesto
The combination of garlic, herbs and a dash of honey works wonders as a marinade for tonight's juicy pork steaks. Serve over a sweet and earthy roast veggie toss, and make it even better with a bit of fetta and a drizzle of creamy basil pesto.
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
pumpkin
1
brown onion
1
beetroot
1 pinch
chilli flakes
1 sachet
garlic & herb seasoning
1 packet
pork loin steaks
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges. • Cut brown onion into thick wedges. • Cut beetroot into 1cm chunks.
• Place prepped veggies on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two oven trays.
• Meanwhile, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. • Season, then add pork loin steaks, turning to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until browned and cooked through, 3-4 minutes each side (depending on thickness). • In the last minute, add the honey, turning pork to coat. Transfer to a plate to rest.
TIP: Pork can be served slightly blushing pink in the centre.
• Transfer roast veggies to a large bowl. • Add baby spinach leaves. Crumble over fetta cubes, then drizzle with the vinegar. • Gently toss to combine. Season to taste.
• Slice honey-garlic pork. • Divide roast veggie toss between plates. Top with pork. • Serve drizzled with creamy pesto dressing. Sprinkle over chilli flakes (if using). Enjoy!