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.
This recipe is under 650kcal 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
potato
1
parsnip
½
Onion
1 sachet
chermoula spice blend
1 packet
peeled pumpkin pieces
1 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
Cooking Steps
• 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 medium 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 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!