Easy Double Seared Pork Steak & Herby Mayo
with Roast Beetroot & Apple Veggie Toss
Gather around and cosy up because this dinner will warm your stomach and your hear! It’s pork, flavoured and seared to perfection, with a colourful veggie toss. It’s like eating a warm hug!
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
2
Potato
1
Parsnip
1
Apple
½
Lemon
1 sachet
Nan's Special Seasoning
2 packet
pork loin steaks
1 packet
Diced Beetroot
1 packet
flaked almonds
(Contains Almond; )
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-size chunks. Slice apple and lemon into wedges. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks and toss to combine.
• Place potato, parsnip, apple and diced beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender,20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.
• When roast veggies have cooled a little, add baby leaves, a generous squeeze of lemon juice and a pinch of salt to oven tray and gently toss to combine. • Slice pork steak. • Divide roast beetroot and apple veggie toss between plates. Top with seared pork steak. • Sprinkle over flaked almonds. Serve with dill & parsley mayonnaise and remaining lemon wedges. Enjoy!