Apricot-Glazed Pork & Garlic Almond Crumb

Name: Apricot-Glazed Pork & Garlic Almond Crumb with Roast Veggie Toss & Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 potato; 1 carrot; 1 white turnip; 1 clove garlic; 1 packet pork loin steaks; 10 g butter; ½ packet panko breadcrumbs; 1 packet flaked almonds; ½ packet Apricot Sauce; 1 bag baby spinach leaves; 1 drizzle balsamic vinegar; 1 packet creamy pesto dressing; 1 sachet Nan's Special Seasoning; ¼ cup water

with Roast Veggie Toss & Creamy Pesto Dressing

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Sure, searing up some plain pork steaks for dinner is all fine and dandy. But why not take it up a notch with this aromatic almond crumb that's scattered over the pork as a crunchy finishing touch? It'll contrast perfectly with the creamy pesto dressing. Trust us, you'll be glad you did it our way.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian Approved

•Easy Prep

•Bestseller

Allergens:

Milk

•Gluten(Wheat)

•Almond

•Soy

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

Total30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

potato

carrot

white turnip

1 clove

garlic

1 packet

pork loin steaks

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

flaked almonds

(Contains: Almond; )

½ packet

Apricot Sauce

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

1 sachet

Nan's Special Seasoning

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

1 drizzle

balsamic vinegar

¼ cup

water

Nutrition Values

Energy (kJ)2202 kJ

Fat19 g

of which saturates4.6 g

Carbohydrate44.1 g

of which sugars16.9 g

Protein43.2 g

Sodium842 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato, carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic.

• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat. • In a large frying pan, heat butter and a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.

• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.

• When the veggies are done, add baby spinach leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine. • Slice seared pork. • Divide roast veggie toss and pork between plates. • Drizzle with creamy pesto dressing. Sprinkle over garlic almond crumb to serve. Enjoy!