Mustard & Apricot-Glazed Pork Steak
with Roast Veggie Toss & Garlic Aioli
Fruity sauces are amazing when they are coated over a tender pork. The best of them all is this apricot sauce! We wonder what would happen if it was added to a mustard glaze? There’s only one way to find out!
This recipe is under 650kcal per serving and under 40g 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
carrot
1
potato
1
beetroot
1 packet
pork loin steaks
1 packet
Apricot Sauce
½ packet
Dijon mustard
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot and potato into sticks. Thinly slice beetroot into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, combine Aussie spice blend, pork loin steaks 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). • Remove pan from heat, add apricot sauce, dijon mustard (see ingredients) and a splash of water, turning pork to coat.
• When the veggies are done, remove tray from oven, then add baby spinach leaves and a drizzle of vinegar. Toss to combine and season to taste.
• Slice spiced pork steak. • Divide roast veggie toss between plates. • Top with pork, spooning over any remaining mustard-apricot glaze from the pan. • Drizzle garlic aioli over to serve. Enjoy!