Herbed Pork & Roasted Pumpkin

Name: Herbed Pork & Roasted Pumpkin with Apple Salad & Hollandaise Sauce
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 beetroot; 1 potato; 1 packet peeled pumpkin pieces; ½ sachet Herb & Mushroom Seasoning; 1 packet pork loin steaks; 1 bag Rocket leaves; 1 packet Hollandaise; 1 drizzle vinegar (balsamic or white wine); ½ apple

with Apple Salad & Hollandaise Sauce

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When a classic is done well, it’s bound to be remembered and loved for a while. Pork loin cooked until golden and roast pumpkin and beetroot on the side with a serving of herb-infused Hollandaise sauce is going to be making its way into the history books for sure.

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

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

•Dietitian Approved

•Easy Prep

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

beetroot

potato

1 packet

peeled pumpkin pieces

½ sachet

Herb & Mushroom Seasoning

1 packet

pork loin steaks

1 bag

Rocket leaves

1 packet

Hollandaise

(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy. )

apple

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)1772 kJ

Fat8.2 g

of which saturates1.4 g

Carbohydrate39.9 g

of which sugars24.5 g

Dietary Fibre7.5 g

Protein43.7 g

Sodium495 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut potato into bite-sized chunks. • Place beetroot, potato and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • Meanwhile, combine herb & mushroom seasoning (see ingredients), a pinch of salt and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat.

• When the veggies have 15 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 (depending on thickness). • Transfer to a plate and cover with foil to rest for 5 minutes.

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

• Meanwhile, thinly slice apple (see ingredients). • In a large bowl, add apple, rocket leaves and a drizzle of vinegar and olive oil. Toss to combine and season to taste. • In a small heatproof bowl, combine Hollandaise and a pinch of salt and pepper. Microwave in 10 second bursts until heated through. Set aside.