Double Herby Pork & Roast Veggie Toss

Name: Double Herby Pork & Roast Veggie Toss with Chargrilled Capsicum Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 potato; 1 tomato; ½ Onion; 1 packet Greek-Style Yoghurt; 1 packet Chargrilled Capsicum Relish; 2 packet pork loin steaks; 1 sachet Herb & Mushroom Seasoning; 1 tsp honey; 1 packet Baby Leaves; drizzle white wine vinegar

with Chargrilled Capsicum Yoghurt

Get up to $175 off

Allow us to take you on a culinary escapade and savour the flavours of the Mediterranean with this delectable dish. Juicy pork is perfectly cooked in our Tuscan herb seasoning, with a drizzle of honey for a touch of sweetness. A medley of roasted veggies and a tangy sauce drizzled over the top complete this perfect meal!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Milk

•Sulphites

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

potato

tomato

Onion

1 packet

Greek-Style Yoghurt

1 packet

Chargrilled Capsicum Relish

2 packet

pork loin steaks

1 sachet

Herb & Mushroom Seasoning

1 packet

Baby Leaves

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2527 kJ

Fat12.2 g

of which saturates2.9 g

Carbohydrate43.9 g

of which sugars19.7 g

Dietary Fibre12.7 g

Protein79.1 g

Sodium1073 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

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. Cut tomato and onion (see ingredients) into wedges.

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, combine, Greek-style yoghurt and chargrilled capsicum relish in a small bowl. Season to taste and set aside. • In a large bowl, combine pork loin steaks, Tuscan herb seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork loin steaks 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 gently turn to coat. Transfer to a plate, cover and rest for 5 minutes.

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