Easy Tex-Mex Pork Loin & Onion Chutney Glaze

$Easy Tex-Mex Pork Loin & Onion Chutney Glaze$

Easy Tex-Mex Pork Loin & Onion Chutney Glaze

Name: Easy Tex-Mex Pork Loin & Onion Chutney Glaze with Roast Veggie Toss
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 potato; 1 packet peeled pumpkin pieces; 1 parsnip; 1 carrot; 1 tin sweetcorn; 1 packet pork loin steaks; 1 sachet Tex-Mex spice blend; 1 packet Onion Chutney; 15 g butter; drizzle vinegar (balsamic or white wine); 1 packet mayonnaise; 1 bag parsley

with Roast Veggie Toss

Get up to $175 off

Eat the sunset with this glowing veggie toss, roasted to crisp perfection and tossed with charred corn. Tex-Mex spices on a pork steak continue those rich colours and flavours, dig in and enjoy feeling as warm as a sunset!

Tags:

Over 30g protein

•Kid Friendly

•Easy Prep

Allergens:

Sulphites

•Milk

•Eggs

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

potato

1 packet

peeled pumpkin pieces

parsnip

carrot

1 tin

sweetcorn

1 packet

pork loin steaks

1 sachet

Tex-Mex spice blend

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 bag

parsley

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk; )

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2843 kJ

Fat22.1 g

of which saturates6.9 g

Carbohydrate74.4 g

of which sugars31.8 g

Protein45.2 g

Sodium990 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

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, parsnip and carrot into bite-sized chunks. Drain the sweetcorn.

• Place potato, parsnip, carrot and peeled pumpkin pieces on a lined oven tray, drizzle with olive oil, then season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• When veggies have 10 minutes remaining, combine Tex-Mex spice blend 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. • Add onion chutney, the butter and a splash of water, turning pork to coat. Remove from the heat.

• When the veggies are done, add a drizzle of vinegar to the tray and toss to combine. Season to taste. • Divide Tex-Mex pork with onion chutney glaze and roast veggie toss between plates. • Dollop over mayonnaise. Tear over parsley to serve. Enjoy!

Little cooks: Help tear over the parsley.