Chimichurri Pork Loin

Name: Chimichurri Pork Loin with Roast Veggie Toss & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: 1 packet Garlic Dip; 1 Red Onion; 1 sachet Garlic & Herb Seasoning; 300 g Pork Loin Steaks; 1 sachet Chimichurri Seasoning; 1 packet Sweet Chilli Sauce; 1 White Turnip; 1 Carrot; 1 packet baby spinach & rocket mix; 1 Beetroot

with Roast Veggie Toss & Garlic Dip

Get up to $175 off

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.

Tags:

Dietitian Approved

•High Protein

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Dip

(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame. )

Red Onion

1 sachet

Garlic & Herb Seasoning

300 g

Pork Loin Steaks

1 sachet

Chimichurri Seasoning

1 packet

Sweet Chilli Sauce

White Turnip

Carrot

1 packet

baby spinach & rocket mix

Beetroot

Nutrition Values

Calories474 kcal

Energy (kJ)1980 kJ

Fat19.9 g

of which saturates2.2 g

Carbohydrate31.1 g

of which sugars22.4 g

Dietary Fibre9.1 g

Protein40.9 g

Sodium1160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

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 sweet chilli sauce and the 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 to serve. Enjoy!