Herby Pork Steak & Winter Veggie Toss
with Dill-Parsley Mayo
Gather around and cosy up because dinner will warm your stomach and heart. It’s pork with herbs and a colourful veggie toss, peppered with almonds. It’s like eating a warm hug!
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
Ingredients
2
potato
1
carrot
1
beetroot
½
Onion
1 sachet
Garlic & Herb Seasoning
1 packet
pork loin steaks
1 sachet
Herb & Mushroom Seasoning
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut onion (see ingredients) into wedges.
• Place potato, carrot, onion and beetroot on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
Little cooks: Kids can help sprinkle over the seasoning and tossing the veggies!
• Meanwhile, combine herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. • Add pork loin steaks and turn to coat. Set aside.
• 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. • Remove pan from heat, then add the butter and honey and turn pork to coat.
TIP: Cook the pork in batches if your pan is getting crowded.
• When the roasted veggies are done, remove tray from oven, add baby leaves and a drizzle of balsamic vinegar. Toss to coat.
• Slice herby pork. • Divide pork and winter veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!