Name: Double Seared Pork Steak & Herby Mayo with Roast Beetroot & Apple Veggie Toss
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 apple; 600 g Pork Loin Steaks; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 1 packet Flaked Almonds; 1 Parsnip; 1 Lemon; 1 Beetroot; 2 Potato

HelloFresh

Recipes

Double Seared Pork Steak & Herby Mayo

with Roast Beetroot & Apple Veggie Toss

Get up to $175 off

Allergens:

Eggs

•Soy

•Almond

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

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

apple

600 g

Pork Loin Steaks

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

1 packet

Flaked Almonds

(Contains: Almond; )

Parsnip

Lemon

Beetroot

Potato

Nutrition Values

Calories712 kcal

Energy (kJ)2980 kJ

Fat23.9 g

of which saturates3.3 g

Carbohydrate39.4 g

of which sugars18.4 g

Dietary Fibre9.7 g

Protein79.5 g

Sodium723 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, beetroot and parsnip into bite-size chunks. Slice apple and lemon into wedges. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks and toss to combine.

• Place potato, parsnip, apple and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender,20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.

• When roast veggies have cooled a little, add baby leaves, a generous squeeze of lemon juice and a pinch of salt to oven tray and gently toss to combine. • Slice pork steak. • Divide roast beetroot and apple veggie toss between plates. Top with seared pork steak. • Sprinkle over flaked almonds. Serve with dill & parsley mayonnaise and remaining lemon wedges. Enjoy!