Easy Basil Pesto Pork Loin
with Roast Veggie Toss & Pumpkin Seeds
- Milk
- Tree nuts
- Cashew
- Milk
- Sesame
- Soy
- Tree nuts
- Gluten
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
1 packet
Basil Pesto
(Contains: Milk, Tree nuts, Cashew; )
1 packet
Pepitas
(May be present: Milk, Sesame, Soy, Tree nuts, Gluten)
300 g
Pork Loin Steaks
1 packet
Baby Spinach Leaves
1
Red Onion
1
Carrot
1
Leek
1
Beetroot
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut red onion and carrot into bite-sized chunks. Cut beetroot into small chunks. Thinly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• When the veggies have 15 minutes cook time remaining, combine nan's special seasoning and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• While the pork is resting, wipe out the frying pan. • Return pan to medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes.
• Add baby spinach leaves and a drizzle of balsamic vinegar to the roasted veggies. Gently toss to combine. Season to taste. • Slice pork. Divide pork and roast veggie toss between plates. • Top pork with basil pesto. Garnish with toasted pumpkin seeds to serve. Enjoy!
