Seared Pork & Cheesy Spinach Sauce
with Herby Roast Potato & Garlic Veggies
Perk up your protein and three veg by topping seared pork with a Cheddar and baby spinach-laced cream sauce, and roasting potato chunks with a generous sprinkle of our garlic and herb seasoning. Balance out the richness and keep the carbs in check with plenty of vibrant veg, sautéed with a bit of fresh garlic to keep the flavour at a 10.
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
2
potato
1 sachet
garlic & herb seasoning
½ head
broccoli
1
carrot
3 clove
garlic
1 packet
pork loin steaks
1 packet
light cooking cream
(Contains Milk;)
½ sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
Little cooks: Lend a hand by tossing the potato in the olive oil and seasonings!
• Meanwhile, chop broccoli (see ingredients) into small florets, then roughly chop the stalk. • Thinly slice carrot into half-moons. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry the broccoli and carrot until tender, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant,1 minute. • Season with salt and pepper. Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Season pork loin steaks on both sides. • 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, then cover and set aside to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 1 minute. Add light cooking cream and chicken-style stock powder (see ingredients). Cook, stirring, until slightly reduced, 2-3 minutes. • Remove from heat. Add shredded Cheddar cheese and baby spinach leaves, stirring, until spinach is wilted, 1 minute.
• Slice seared pork. • Divide pork, herby roast potato and garlic veggies between plates. • Spoon cheesy spinach sauce over pork to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by spooning the sauce on top. Be careful, the pan is hot!