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Chermoula Spiced Pork & Roasted Veggies

Chermoula Spiced Pork & Roasted Veggies

with Garlic Yoghurt & Hazelnuts

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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 yoghurt into your new favourite accompaniment.

Tags:Low Calorie
Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 unit

beetroot

1 packet

peeled & chopped pumpkin

1 packet

chermoula spice blend

1 packet

pork loin steaks

2 clove

garlic

1 packet

Greek yoghurt

(ContainsMilk)

1 packet

roasted hazelnuts

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1790 kJ
Fat14.6 g
of which saturates3 g
Carbohydrate24.2 g
of which sugars17.8 g
Protein45.9 g
Sodium717 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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, onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.

2

While the veggies are roasting, combine the chermoula spice blend, a drizzle of olive oil and the salt in a medium bowl. Add the pork loin steaks and toss to coat.

3

Finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper. Set aside.

4

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 and cover with foil to rest for 5 minutes.

TIP: The spice blend will char lightly in the pan, this adds to the flavour!

5

Roughly chop the roasted hazelnuts. In a medium bowl, gently combine the roasted veggies, baby spinach leaves and chopped hazelnuts.

6

Thickly slice the pork. Divide the roasted veggie toss and chermoula spiced pork between plates. Spoon any resting juices over the pork and serve with the garlic yoghurt.