Chermoula Spiced Pork & Dukkah Roasted Veggies
with Hazelnuts
- Sesame
- Milk
- Tree Nuts
This meal is all about the little differences – the chermoula spicing up the pork, the dukkah and hazelnuts jazzing up the veggies and the mellow garlic that turns the yoghurt into your new favourite accompaniment.
Ingredients
1 unit
onion
1 unit
beetroot
1 packet
peeled pumpkin pieces
1 sachet
dukkah
(Contains: Sesame; )
1 packet
chermoula spice blend
1 packet
pork loin steaks
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the brown onion into 3cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Place the peeled & chopped pumpkin, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the dukkah and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, combine the chermoula spice blend, the salt and a drizzle of olive oil in a medium bowl. Add the pork loin steaks and toss to coat.
Finely chop the garlic (or use a garlic press). Heat a medium frying pan over a low heat with olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic. Cook, stirring, until fragrant, 1 minute. Transfer to a small bowl and add the Greek yoghurt. Mix well to combine and season with salt and pepper. Set aside.
Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest for 5 minutes. TIP: The spice blend will char lightly in the pan, this adds to the flavour!
Roughly chop the roasted hazelnuts. In a medium bowl, combine the dukkah roasted veggies, baby spinach leaves and chopped hazelnuts.
Thickly slice the pork. Divide the roast veggie toss and chermoula pork between plates. Spoon any resting juices over the pork and serve with the garlic yoghurt.
