Chimichurri Pork Loin
with Roast Veggie Toss & Garlic Dip
It's meat and three veg, but not as you know it. Reinvent this everyday meal by simply tossing the roasted veggies with salad leaves and topping your golden spiced pork with a drizzle of sweet chilli sauce. And there you have it folks, a classic meal that never disappoints.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
carrot
1
beetroot
1
Brown Onion
1
white turnip
1 sachet
Chimichurri Seasoning
1 packet
pork loin steaks
1 packet
sweet chilli sauce
1 bag
spinach & rocket mix
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ sachet
Garlic & Herb Seasoning
Not included in your delivery
1
olive oil
10 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Slice carrot into thick rounds. Slice onion into wedges. Cut beetroot and white turnip into small chunks. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning (see ingredients), drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
• Meanwhile, combine chimichurri seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, then add sweet chilli sauce and the butter, turning pork to coat. • Transfer to a plate, then spoon over any remaining glaze. Cover with foil and rest for 5 minutes.
• When the roasted veggies are done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Gently toss to combine. • Slice chimichurri pork. • Divide roast veggie toss between plates. Top with pork (plus any resting juices). • Dollop over garlic dip to serve. Enjoy!