Herby Pork & Roast Veggie Toss
with Chargrilled Capsicum Yoghurt
Allow us to take you on a culinary escapade and savour the flavours of the Mediterranean with this delectable dish. Juicy pork is perfectly cooked in our Tuscan herb seasoning, with a drizzle of honey for a touch of sweetness. A medley of roasted veggies and a tangy sauce drizzled over the top complete this perfect meal!
This recipe is under 550kcal 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
tomato
½
Onion
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
pork loin steaks
1 sachet
Herb & Mushroom Seasoning
1 packet
baby leaves
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. Cut tomato and onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, combine, Greek-style yoghurt and chargrilled capsicum relish in a small bowl. Season to taste and set aside. • In a medium bowl, combine pork loin steaks, herb & mushroom seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and gently turn to coat. 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!
• When the veggies are done, remove tray from oven and add baby leaves and a drizzle of white wine vinegar. Season to taste. • Toss to combine.
• Slice pork. • Divide roast veggie toss between bowls. Top with herby pork. • Top with chargrilled capsicum yoghurt. Enjoy!