Chimichurri Pork Loin & Roast Veggie Toss

Name: Chimichurri Pork Loin & Roast Veggie Toss with Garlic Yoghurt & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 Brown Onion; 1 beetroot; 1 white turnip; 1 packet flaked almonds; 2 clove garlic; 1 sachet Chimichurri Seasoning; 1 packet pork loin steaks; ½ packet Apricot Sauce; 10 g butter; 1 bag salad leaves; 1 drizzle white wine vinegar; 1 packet Greek-Style Yoghurt

with Garlic Yoghurt & Toasted Almonds

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 dollop of yoghurt. 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 recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Dietitian Approved

•Under 40g carbs

•Over 30g protein

Allergens:

Almond

•Milk

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

Brown Onion

beetroot

white turnip

1 packet

flaked almonds

(Contains: Almond; )

2 clove

garlic

1 sachet

Chimichurri Seasoning

1 packet

pork loin steaks

½ packet

Apricot Sauce

1 bag

salad leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1950 kJ

Fat16.9 g

of which saturates5.9 g

Carbohydrate34.8 g

of which sugars24.6 g

Dietary Fibre10.3 g

Protein44.6 g

Sodium722 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 Tray

•Baking Paper

•Large Non-Stick Pan

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. Drizzle with olive oil, then season with salt and pepper. Toss to coat and spread out evenly. Roast until tender, 20-25 minutes. Set aside to cool slightly.

• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Finely chop garlic. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl. Add Greek-style yoghurt and stir to combine. Season. Set aside.

• In a medium bowl, combine chimichurri seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, then add apricot sauce (see ingredients) and the butter, tossing to coat. • Transfer pork to a plate, then spoon over any remaining glaze. Cover with foil to rest for 5 minutes.

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

• When the roasted veggies are done, add salad leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine.

• Slice chimichurri pork. • Divide roast veggie toss between bowls. Top with pork (plus any glaze or resting juices). • Dollop over garlic yoghurt and garnish with toasted almonds to serve. Enjoy!