Seasoned Pork Steak & Onion Chutney
with Roasted Veggies & Greens
We've elevated this classic dish by giving our succulent pork steaks a coat of our tasty Aussie spice blend, then topping them off with a delicious onion chutney. Add roasted veggies and pan-fried green beans to make it a colourful and nutritious affair!
This recipe is under 650kcal per serving.
Unfortunately, this week’s potato was in short supply, so some customers will receive sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
carrot
2
sweet potato
1
beetroot
2 clove
garlic
1 bag
green beans
1 packet
pork loin steaks
1 packet
onion chutney
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut carrot and sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Finely chop garlic. In a small bowl, combine garlic and a drizzle of olive oil. • When the veggies have 5 minutes remaining, remove from the oven, and drizzle over the garlic mixture. Roast until golden, 5 minutes.
• While the veggies are roasting, trim green beans. • In a medium bowl, combine Aussie spice blend, pork loin steaks, a pinch of pepper and a drizzle of olive oil. Set aside.
Little cooks: Take charge by combining the pork with the seasoning!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing regularly, until tender, 4-5 minutes. • Season to taste and transfer to a bowl. Cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add pork steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Remove the pan from heat, add onion chutney and a splash of water and gently turn to coat. Set aside and rest for 5 minutes.
• Slice the pork. Divide Aussie-spiced pork, roast veggies and greens between plates. • Spoon any remaining sauce over pork. • Garnish with flaked almonds to serve. Enjoy!