Almond & Chimichurri Crusted Pork
with Zesty Roast Veggie Toss & Garlic Yoghurt
Sunset roasted veggies and pork loin steaks seasoned with chimichurri is a colourful combination of flavours. Dollop over a cooling serve of garlic yoghurt to finish off the dish. At the end of the rainbow is a reward of almonds crusted on top of the pork to add a hint of nuttiness.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/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
beetroot
1 packet
peeled pumpkin pieces
2 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
pork loin steaks
1 sachet
Chimichurri Seasoning
1 bag
salad leaves
1 sachet
Zesty Chilli Salt
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Place potato, carrot, beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Meanwhile, finely chop garlic. Crush roasted almonds in a mortar and pestle or in their sachet using a rolling pin until resembling fine crumbs. In a medium bowl, combine pork loin steaks, crushed almonds, chimichurri seasoning, a drizzle of olive oil and a pinch of salt and pepper. Turn and press pork to coat in the almond crumbs.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, cook pork steaks until cooked through, 4-6 minutes each side (depending on thickness). Transfer to a plate to rest for 5 minutes.
TIP: Don't worry if some of the crumbs fall off, sprinkle them back on the pork when serving!
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
When the veggies are done, add salad leaves, zesty chilli salt and a drizzle of white wine vinegar to the tray. Toss to combine.
Slice pork. Divide zesty roast veggie toss between plates. Top with almond and chimichurri crusted pork. Dollop over garlic yoghurt to serve.