Basil Pesto Pork Loin
with Roast Veggie Toss & Pumpkin Seeds
It's easy to eat the rainbow when you roast veggies with our tasty and addictive garlic and herb seasoning. Then, for an extra burst of flavour, top succulent pork loin with our herby basil pesto. It's a nutritionally balanced meal with all the good stuff!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced courgette with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
onion
1
carrot
1
beetroot
1
leek
1 sachet
Garlic & Herb Seasoning
1 packet
pork loin steaks
1 sachet
Chicken-Style Stock Powder
1 packet
Pumpkin Seeds (Pepitas)
1 bag
salad leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut red onion and carrot into bite-sized chunks. Cut beetroot into small chunks. Thinly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• When the veggies have 15 minutes cook time remaining, combine chicken-style stock powder and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • 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 and rest for 5 minutes.
• While the pork is resting, wipe out the frying pan. • Return pan to medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes.
• Add salad leaves and a drizzle of balsamic vinegar to the roasted veggies. Gently toss to combine. Season to taste. • Slice pork loin. Divide roast veggie toss and pork between plates. • Top pork with basil pesto. Garnish with toasted pumpkin seeds to serve.