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Chermoula Spiced Pork & Roasted Veggie Toss

Chermoula Spiced Pork & Roasted Veggie Toss

with Garlic Yoghurt & Hazelnuts

Family Friendly
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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 garlic that turns yoghurt into your new favourite accompaniment.

Tags:Low Calorie
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 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-style yoghurt

(ContainsMilk)

1 packet

roasted hazelnuts

(ContainsTree Nuts)

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)0 kJ
Energy (kJ)2130 kJ
Fat21.9 g
of which saturates4 g
Carbohydrate27.2 g
of which sugars19.8 g
Dietary Fibre0 g
Protein46.8 g
Cholesterol0 mg
Sodium711 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220C/200C fan-forced. Slice 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 and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

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). Heat a medium frying pan over a low heat with olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the garlic and cook until fragrant, 1 minute. Transfer the garlic oil to a bowl and add the yoghurt. Mix well to combine and season to taste. 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! TIP: Pork can be served slightly blushing pink in the centre.

5

While the pork is resting, roughly chop the roasted hazelnuts. In a medium bowl, combine the roasted veggies, baby spinach leaves and 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.