Spiced Pork Loin & Roast Veggie Toss
with Garlic Yogurt & Dill
It's meat and three veg, but not as you know it. Reinvent this everyday meal by simply tossing the roasted veggies with baby spinach and topping your golden spiced pork with a dollop of yoghurt. And there you have it folks, a classic meal that never disappoints.
This recipe is under 650kcal per serving and under 30g carbohydrates 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
carrot
1
courgette
1
onion
1
beetroot
1 packet
flaked almonds
(Contains Almond; )
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Aussie Spice Blend
1 packet
pork loin steak
1 bag
salad leaves
1 bunch
dill
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Slice the carrot and courgette into thick rounds. Slice the red onion into wedges. Cut the beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat and spread out evenly. Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Finely chop the garlic.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.
In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the pork loin steaks and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour
While the pork is resting, add the spinach & rocket mix and a drizzle of white wine vinegar to the roasted veggies. Toss to combine and season to taste.
Roughly chop the dill. Slice the spiced pork. Divide the roast veggie toss between plates. Top with the pork (plus any resting juices) and spoon over the garlic yoghurt. Garnish with the toasted almonds and dill.