Lemon-Pepper Pork & Capsicum Mayo
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Lemon-Pepper Pork & Capsicum Mayo

Lemon-Pepper Pork & Capsicum Mayo

with Cheesy Garlicky Roast Potato Toss & Chilli Flakes

Turn up the flavour with tonight’s tantalizing pork dish, served with a smokey chargrilled capsicum mayo that brings a burst of sunny zest to every bite. Paired with garlicky roasted potatoes for a hearty twist and a sprinkle of chilli flakes for just the right kick, this dish is a fun, bold blend of spice, crunch, and creamy goodness.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
•Calorie Smart
Allergens:
Milk
•Egg
•Sulphites

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

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Carrot

1

Grated Parmesan Cheese

(Contains Milk; )

1

Garlic & Herb Seasoning

1

Lemon

1

Mayonnaise

(Contains Egg; )

1

Pork Loin Steaks

1

Lemon Pepper Seasoning

1

baby leaves

1

Chilli Flakes

1

Chargrilled Capsicum Relish

(Contains Sulphites; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)2369 kJ
Calories566 kcal
Fat18.3 g
of which saturates4.5 g
Carbohydrate44.9 g
of which sugars10.9 g
Dietary Fibre8.9 g
Protein47.4 g
Sodium1389 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

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place potato and carrot on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place potato and carrot on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, sprinkle over grated Parmesan cheese. Bake until melted and golden.

TIP: If your oven tray is crowded, divide between two trays.

2

• Meanwhile, slice lemon into wedges. • In a small bowl, combine mayonnaise and chargrilled capsicum relish. • In a medium bowl, combine pork loin steak, lemon pepper spice blend, a pinch of salt and a drizzle of olive oil.

3

• When the veggies have 10 minutes remaining, 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). • Transfer to a plate, cover and rest for 5 minutes. • Once veggies are done, add baby spinach leaves to oven tray with a squeeze of lemon juice and toss to combine.

4

• Slice pork. • Divide garlicky roast potato toss between bowls. • Top with lemon-pepper pork and chargrilled capsicum mayo. • Garnish with a pinch of chilli flakes (if using). Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice pork. • Divide cheesy garlic roast potato toss between bowls. • Top with Mediterranean pork and chargrilled capsicum mayo. • Garnish with a pinch of chilli flakes (if using). Enjoy!