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Basil Pesto Pork Loin

Basil Pesto Pork Loin

with Roast Veggie Toss & Pumpkin Seeds

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It's easy to eat the rainbow when you roast veggies with our tasty and addictive garlic and herb seasoning. Then, for an extra burst of flavour, top succulent pork loin with our herby basil pesto. It's a nutritionally balanced meal with all the good stuff!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Keep an eye out...Due to recent sourcing challenges, we’ve replaced courgette with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 30g carbsEasy PrepUnder 650kcal
Allergens:MilkTree Nuts

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1

carrot

1

beetroot

1

leek

1 sachet

garlic & herb seasoning

1 packet

pork loin steaks

1 sachet

chicken-style stock powder

1 packet

pumpkin seeds (pepitas)

1 bag

salad leaves

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2119 kJ
Fat24.5 g
of which saturates3.9 g
Carbohydrate24.4 g
of which sugars15.4 g
Dietary Fibre8.8 g
Protein46.3 g
Sodium1198 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. Cut red onion and carrot into bite-sized chunks. Cut beetroot into small chunks. Thinly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

2

• When the veggies have 15 minutes cook time remaining, combine chicken-style stock powder and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat. • Heat a large frying pan over 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). • Transfer to a plate, cover and rest for 5 minutes.

3

• While the pork is resting, wipe out the frying pan. • Return pan to medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes.

4

• Add salad leaves and a drizzle of balsamic vinegar to the roasted veggies. Gently toss to combine. Season to taste. • Slice pork loin. Divide roast veggie toss and pork between plates. • Top pork with basil pesto. Garnish with toasted pumpkin seeds to serve.