Herby Pork & Chermoula Roast Veggies

Name: Herby Pork & Chermoula Roast Veggies with Garlic Aioli
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Peeled Pumpkin Pieces; 1 packet Mint; 300 g Pork Loin Steaks; 1 packet Baby Leaves; 1 Red Onion; 1 packet Potato; 1 packet Garlic Aioli; 1 Parsnip; 1 sachet Chermoula Spice Blend; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Garlic Aioli

Get up to $175 off

Savour the irresistible aroma of tender garlicky pork, perfectly complemented by a medley of roasted vegetables bathed in vibrant chermoula spices. With each savoury bite, experience a symphony of flavours that will transport you to culinary bliss.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Eggs

•Soy

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Peeled Pumpkin Pieces

1 packet

Mint

300 g

Pork Loin Steaks

1 packet

Baby Leaves

Red Onion

1 packet

Potato

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Parsnip

1 sachet

Chermoula Spice Blend

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Calories457 kcal

Energy (kJ)1910 kJ

Fat18.5 g

of which saturates2.5 g

Carbohydrate29.8 g

of which sugars15.2 g

Dietary Fibre5.6 g

Protein42 g

Sodium1010 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and parsnip into bite-sized chunks.
• Slice onion (see ingredients) into wedges.
• Place potato, parsnip and onion on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly and roast until tender, 20-25 minutes.
• In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender.

• Meanwhile, in a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil.
• When the veggies have 10 minutes remaining, 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.

• When the veggies are done, remove the tray from oven, then add baby leaves and a drizzle of white wine vinegar.
• Toss to combine and season to taste.