Easy Pork Loin & Peanut Satay Sauce
with Sesame Roast Veggie Toss
Pork and veggies are a tried-and-true Asian-inspired favourite. But to get it just right, you have to hone in on the sauce, which can make or break the dish. Luckily, we’ve got a good one: we’re blending crunchy crushed peanuts with garlic, ginger lemongrass and teriyaki sauce, then drizzling it all over to create waves of savoury goodness throughout.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
parsnip
1
carrot
1
onion
1 sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
2 clove
garlic
1 packet
pork loin steaks
½ packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 bag
baby spinach leaves
½
Fresh Chilli
1 bag
Brussels sprouts
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip and carrot into bite-sized chunks. Halve the Brussels sprouts. Slice the red onion into wedges. Place the veggies, black sesame seeds and a drizzle of olive oil on a lined oven tray. Season with salt and toss to coat. Roast until tender, 20-25 minutes.
When the veggies have 15 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Season, then transfer to a plate and cover with foil to rest for 5 minutes. TIP: Pork can be served slightly blushing pink in the centre.
Finely chop the garlic. While the pork is resting, return the frying pan to a medium heat. Cook the garlic, ginger lemongrass paste (see ingredients) and crushed peanuts (see ingredients) until fragrant, 1 minute. Add the teriyaki sauce and a splash of water, stir until heated through, 1 minute. Add the pork resting juices and stir to combine.
Add the baby spinach leaves to the roasted veggies and toss to combine. Thinly slice the long green chilli (if using). Divide the pork and sesame roasted veggies between plates. Top the pork with the peanut sauce. Garnish with the chilli.