Chimichurri Pork Loin
with Roast Veggie Toss & Garlic Dip
it's meat and three veg, but not as you know it. Reinvent this everyday meal by simply tossing the roasted veggies with salad leaves and topping your golden spiced pork with a drizzle of sweet chilli sauce. And there you have it folks, a classic meal that never disappoints.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1
Red Onion
1 sachet
Garlic & Herb Seasoning
300 g
Pork Loin Steaks
1 sachet
Chimichurri Seasoning
1
White Turnip
1
Carrot
1 packet
baby spinach & rocket mix
1
Beetroot
1 sachet
Coriander
Not included in your delivery
1 tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice carrot into thick rounds. Slice onion into wedges. Cut beetroot and white turnip into small chunks. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning (see ingredients), drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
• Meanwhile, combine chimichurri seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, then add the honey and butter, turning pork to coat. • Transfer to a plate, then spoon over any remaining glaze. Cover with foil and rest for 5 minutes.
• When the roasted veggies are done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Gently toss to combine. • Slice chimichurri pork. • Divide roast veggie toss between plates. Top with pork (plus any resting juices). • Dollop over garlic dip and tear over coriander to serve. Enjoy!
