Garlic-Herb Pork & Onion Chutney
with Roasted Veggies, Crispy Herbs & Greens
Let’s get back to nature with tonight’s dinner. Earthy tastes of our garlic and herb seasoning are infused into the pork loin steaks. Sitting alongside them are the vibrant roasted carrot and pumpkin cooked with garlic. This meal is nutritious and a mouth-watering pleasure to eat.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
1 packet
peeled pumpkin pieces
3 clove
garlic
½ head
broccoli
1 bag
herbs
1 packet
pork loin steaks
1 sachet
Garlic & Herb Seasoning
1 packet
Onion Chutney
(Contains: Sulphites; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut carrot into bite-sized chunks. Place carrot and peeled pumpkin pieces 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. • Finely chop garlic. In a small bowl, combine garlic and a drizzle of olive oil. • When the veggies have 5 minutes remaining, remove from the oven and drizzle over garlic mixture. Roast until golden, a further 5 minutes.
• While the veggies are roasting, cut broccoli (see ingredients) into small florets and roughly chop the stalk. Pick the herbs. • In a medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat. Set aside. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook herbs, tossing until crispy, 1-2 minutes. Transfer to a paper towel-lined plate.
• Return the pan to medium-high heat with a drizzle of olive oil. Cook broccoli with a dash of water, tossing, until tender, 4-5 minutes. Season to taste and transfer to a bowl. Cover to keep warm.
• Return the frying pan to 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).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Remove the pan from heat, then add onion chutney and a splash of water. Gently turn to coat. Set aside and rest for 5 minutes.
• Slice the pork. Divide herb-mushroom pork, roasted veggies and broccoli between plates. • Spoon any remaining chutney sauce over pork. • Garnish with crispy herbs to serve. Enjoy!
