Almond-Crusted Pork & Roast Veggie Salad
with Dijon Aioli Dressing
- Eggs
- Soy
- Almond
Almond-crusted pork loins are the star of this meal, with bright roasted veggies adding some welcome freshness to your table. Enjoy this new low-carb plate of deliciousness as a gift from us to you. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
parsnip
1
onion
1 sachet
Chicken-Style Stock Powder
1 packet
garlic aioli
(Contains: Eggs, Soy)
1 packet
roasted almonds
(Contains: Almond)
1 packet
pork loin steaks
1 bag
salad leaves
1 bag
Brussels sprouts
½ packet
Dijon mustard
Not included in your delivery
1
olive oil
1 tsp
honey
1 tsp
white wine vinegar
Nutrition
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the carrot and parsnip into thick rounds. Cut the Brussels sprouts into halves. Cut the red onion into wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the chicken-style stock powder and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, combine the garlic aioli, honey, white wine vinegar, Dijon mustard (see ingredients), a splash of water and a drizzle of olive oil in a small bowl. Season to taste and set aside.
Crush the roasted almonds in a pestle and mortar or in their sachet using a rolling pin, until resembling fine crumbs. In a medium bowl, combine the crushed almonds and a drizzle of olive oil. Add the pork loin steaks and season. Turn to coat, pressing the pork into the almond mixture to help it stick.
When the veggies have 5 minutes cook time remaining, heat a large frying pan over a medium heat with a drizzle of olive oil. Cook the pork until cooked through, 4-6 minutes each side (depending on thickness). Transfer to a plate to rest.
Add the spinach & rocket mix to the roasted veggies and toss to combine. Season to taste.
Slice the almond-crusted pork. Divide the roast veggie salad between plates. Top with the pork (plus any resting juices!). Serve with the Dijon aioli dressing.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The almond crust adds a delicious touch to the pork, while roasted Brussels sprouts are surprisingly tasty.
- Ease of prep: Quick and simple to make, though some found crushing the almonds challenging without proper tools.
- Suggestions: Consider tenderising the pork first. Cook the almond crust carefully to avoid burning; it may need less time than the pork.
- Next-day meals: Leftovers make for a great lunch the following day.
- Portions: Some reviewers felt the vegetable portions were a bit sparse; consider adding extra vegetables if desired.
