Spiced Pork & Garlicky Asparagus Salad
with Roasted Potatoes & Creamy Pesto Dressing
Tonight’s tender pork loin is calling our name - lightly spiced, juicy and steaming hot, we can’t resist! Simple sides are the best accompaniments, like golden, roasted chunks of potato and some garlicky greens. Alright, we’re done explaining, you can dive in now!
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
2
potato
1 bunch
asparagus
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; )
1 sachet
classic roast seasoning
1 packet
pork loin steaks
1 packet
Mixed Salad Leaves
1 packet
Creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, trim and halve asparagus. • Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate.
• In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add pork loin steaks, season with pepper and toss to coat. • Return frying pan to 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, then add the honey and toss to coat. • Transfer to a plate, cover and rest for 5 minutes.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Wipe out frying pan, then return to medium-high heat with drizzle of olive oil. Cook asparagus, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a second medium bowl.
• To the bowl with asparagus, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste and toss to combine.
• Slice pork steak. • Divide spiced pork, roasted potatoes and garlicky asparagus salad between plates. • Top pork with creamy pesto dressing. • Garnish with flaked almonds to serve. Enjoy!