Quick Spiced Pork & Romesco Sauce
with Spinach Rice & Garlicky Green Beans
This meal is all about the little differences – the homely seasoning spicing up the pork, the easily-cooked bed of fluffy rice and the smokey, Spanish-inspired romesco sauce that's bound to be your new favourite accompaniment.
This recipe is under 650kcal per serving.
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 packet
basmati rice
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
2 clove
garlic
½
lemon
1 packet
pork loin steaks
1 packet
romesco sauce
(Contains Tree Nuts; May be present Milk, Sulphites, Egg, Sesame, Fish, Gluten, Soy. )
1 bag
green beans
1 sachet
Nan's Special Seasoning
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return rice to saucepan. Add chicken-style stock powder and baby spinach leaves and stir to combine. • Meanwhile, finely chop garlic. Trim green beans. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook pork loin steaks and Nan's special seasoning until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While pork is resting, wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • Add garlic and a squeeze of lemon juice and cook until fragrant, 1 minute. Season with salt and pepper.
• Slice pork. • Divide spinach rice between bowls. Top with pork and garlicky green beans. • SPICY! The sauce is slightly spicy, use less if you're sensitive to heat. Spoon romesco sauce over pork and serve with any remaining lemon wedges.