Double Herby Pork & Chermoula Roast Veggies
with Garlic Aioli
Savour the irresistible aroma of tender garlicky pork, perfectly complemented by a medley of roasted vegetables bathed in vibrant chermoula spices. With each savoury bite, experience a symphony of flavors that will transport you to culinary bliss.
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
parsnip
½
Onion
1 sachet
chermoula spice blend
1 packet
peeled pumpkin pieces
2 packet
pork loin steaks
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place potato, parsnip and onion on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender.
• Meanwhile, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil in a large bowl. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork loin 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.
• When the veggies are done, remove tray from oven and add baby leaves and a drizzle of white wine vinegar. • Toss to combine and season to taste.
• Slice pork steak. • Divide chermoula roast veggies between plates. Top with garlicky pork. • Serve with garlic aioli. Enjoy!