Meet our Berbere spice - a complex blend of peppers, cardamom, clove, cinnamon, fenugreek and coriander. It does an amazing job in coating tender pork strips, making this meal all about the little differences. Along with a flavourful roast veggie toss and a refreshing yoghurt drizzle, it'll sure become a household hit!
This recipe is under 650kcal 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
chopped veggie mix
garlic & herb seasoning
pork loin steaks
baby spinach leaves
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place potato and chopped veggie mix on a lined oven tray. • Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• When veggies have 10 minutes cook time remaining, combine Berbere seasoning, a dollop of Greek-style yoghurt and a drizzle of olive oil in a medium bowl. Season, then add pork loin steaks and toss to combine. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). In the last minute, add honey and turn pork to coat. • Transfer pork to a plate and cover to rest for 5 minutes.
• While pork is cooking, combine remaining yoghurt and a drizzle of olive oil in a small bowl. Season to taste.
• Slice Berbere and honey pork. • Add baby spinach leaves and a drizzle of white wine vinegar to veggies and toss to combine. Season to taste. • Divide roast veggie toss between plates. Top with pork. • Drizzle over yoghurt.