Double Herby Pork & Roast Veggie Toss
with Chargrilled Capsicum Yoghurt
Allow us to take you on a culinary escapade and savour the flavours of the Mediterranean with this delectable dish. Juicy pork is perfectly cooked in our Tuscan herb seasoning, with a drizzle of honey for a touch of sweetness. A medley of roasted veggies and a tangy sauce drizzled over the top complete this perfect meal!
This recipe is under 650kcal 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
potato
1
tomato
½
Onion
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
2 packet
pork loin steaks
1 sachet
Herb & Mushroom Seasoning
1 packet
baby leaves
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. Cut tomato and onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, combine, Greek-style yoghurt and chargrilled capsicum relish in a small bowl. Season to taste and set aside. • In a large bowl, combine pork loin steaks, Tuscan herb seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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). • Remove pan from heat, add the honey and gently turn to coat. Transfer to a plate, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• When the veggies are done, remove tray from oven and add baby leaves and a drizzle of white wine vinegar. Season to taste. • Toss to combine.
• Slice pork. • Divide roast veggie toss between bowls. Top with tuscan pork. • Top with chargrilled capsicum yoghurt. Enjoy!