Honey-Glazed Garlic Pork & Roast Veggie Toss

Name: Honey-Glazed Garlic Pork & Roast Veggie Toss with Chargrilled Capsicum Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 Tomato; 300 g Pork Loin Steaks; 1 packet Chargrilled Capsicum Relish; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Potato; 1 Carrot

with Chargrilled Capsicum Yoghurt

Get up to $175 off

Allow us to take you on a culinary escapade and savour the flavours of the Mediterranean with this delectable dish. Juicy pork is perfectly cooked in our herby mushroom seasoning, with a drizzle of honey for a touch of sweetness. A medley of roasted veggies and a tangy sauce drizzled over the top complete this perfect meal!

This recipe is under 650kcal per serving.

Tags:

Dietitian Approved

•Mediterranean

Allergens:

Sulphites

•Milk

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

Tomato

300 g

Pork Loin Steaks

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Potato

Carrot

Nutrition Values

Calories326 kcal

Energy (kJ)1360 kJ

Fat5.7 g

of which saturates1.9 g

Carbohydrate26.5 g

of which sugars13.2 g

Dietary Fibre5.8 g

Protein41.1 g

Sodium711 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. Cut tomato and onion (see ingredients) into wedges.

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, combine, Greek-style yoghurt and chargrilled capsicum relish in a small bowl. Season to taste and set aside. • In a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and gently turn to coat. Transfer to a plate, cover and rest for 5 minutes.

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

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

• Slice pork. • Divide roast veggie toss between bowls. Top with tuscan pork. • Top with chargrilled capsicum yoghurt. Enjoy!