Seared Pork Steak & Almond-Parsley Topping
with Mediterranean Roast Veggie Salad
Get some pork on your fork with this easy number! While your Mediterranean-spiced veggies crisp up to perfection in the oven, you'll be searing Nan's spiced pork on the stove and perfecting the balsamic-almond crumb which will take your pork steaks to the next level!
This recipe is under 650kcal 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
carrot
1
zucchini
1
beetroot
1 sachet
mediterranean seasoning
1 bag
parsley
1 sachet
Nan's special seasoning
1 packet
pork loin steaks
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 tsp
honey
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over Mediterranean seasoning, drizzle with olive oil, season with pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Meanwhile, roughly chop parsley. • In a medium bowl, combine a drizzle of olive oil and Nan's special seasoning. Add pork loin steaks, turning to coat.
• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• While pork is resting, to the tray with roast veggies, add baby spinach leaves, tossing to combine. • Season to taste.
• In a second medium bowl, combine the honey, balsamic vinegar, flaked almonds, parsley, a drizzle of olive oil and any pork resting juices. • Season to taste.
• Slice pork. • Divide Mediterranean roast veggie salad and seared pork between plates. • Spoon over balsamic almond topping. Enjoy!