Quick Herby Pork & Carrot-Potato Mash
with Basil Pesto & Garden Salad
We've teamed juicy pork loin with a garlic and herb seasoning for a recipe you can't go wrong with. Complete with a hearty veggie mash and a crisp salad on the side. This is a fun and nutritious take on your everyday pork steak!
This recipe is under 650kcal per serving and under 30g 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
potato
1
carrot
1 clove
garlic
1 packet
Snacking Tomatoes
1
cucumber
1 sachet
garlic & herb seasoning
1 packet
pork loin steaks
1 packet
mixed salad leaves
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Remove from heat. Return veggies to saucepan, then add the butter and a pinch of salt. Mash until smooth and cover to keep warm.
• While veggies are cooking, roughly chop snacking tomatoes and cucumber. Set aside. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add pork loin steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. Cover, then set aside to rest for 5 minutes. • Meanwhile, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil in a medium bowl. Season to taste.
• Slice the pork. • Divide herby pork, carrot-potato mash and garden salad between plates. • Spoon basil pesto over pork to serve. Enjoy!