HelloHero: Pork Loin & Creamy Pesto Dressing
with Steamed Veggies & Garlic-Crushed Potatoes
Everything on this plate has a little trick up its sleeve. First up, a mild spice on the pork will catch your eye and fragrant garlic in the potato will burst through when you take a bite. For the finale, a drizzle of pesto dressing is enough to get a standing ovation.
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
2
potato
2 clove
garlic
1
carrot
½
lemon
1 packet
broccoli florets
1 packet
pork loin steaks
1 sachet
Classic Roast Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into large chunks. Finely chop garlic. Thinly slice carrot into sticks. Slice lemon into wedges. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • In the last 10 minutes of cook time, place a colander or steamer basket on top of the pan, then add broccoli florets and carrot. Cover and steam until veggies are tender and potato can be easily pierced with a fork, 7-10 minutes. • Transfer broccoli and carrot to a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper, toss to combine then set aside. Drain potato and set aside.
• Meanwhile, combine pork loin steaks, classic roast seasoning and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
• Return the empty saucepan to medium-high heat, then add the butter and garlic and cook, stirring until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• Slice seared pork. • Divide pork loin, steamed veggies and garlic-crushed potatoes between plates. Top pork with creamy pesto dressing. • Serve with any remaining lemon wedges. Enjoy!