Mediterranean Pork & Garlic Almond Crumb
with Roast Root Veggie Toss & Capsicum Relish
Sure, searing up some plain pork steaks for dinner is all fine and dandy. But why not take it up a notch with this aromatic herby crumb that's scatted over the pork as a crunchy finishing touch? It'll contrast perfectly with the tangy pesto dressing. Trust us, this is going to be your new pork dinner.
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
2
potato
1
carrot
2
beetroot
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
pork loin steaks
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
flaked almonds
(Contains Almond; )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 bag
parsley
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat.
• In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.
• When the veggies have 10 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and turn pork to coat. Transfer to a plate, cover and rest for 5 minutes.
• When the veggies are done, add a drizzle of balsamic vinegar to the tray and gently toss to combine.
• Slice the pork. • Divide roast root veggie toss between bowls. Top with Mediterranean pork and chargrilled capsicum relish. • Sprinkle over garlic almond crumb and tear over parsley leaves to serve. Enjoy!