This week's special ingreadient is Moemoe potato - a variety unique to New Zealand, Moemoe potatoes are known for their creamy flesh with streaks of purple. Their smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in tonight’s dish for a delicious and vibrant twist!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 sachet
Garlic & Herb Seasoning
300 g
Pork Loin Steaks
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs. )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 sachet
Chilli Flakes
1 packet
Baby Leaves
2
Potato
1
Carrot
1
Lemon
1 drizzle
olive oil
• Preheat oven to 240°C/220°C fan-forced.
• Cut Moemoe potatoes and carrot into bite-sized chunks.
• Place Moemoe potatoes and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with half the 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.
• Meanwhile, slice lemon into wedges.
• In a small bowl, combine mayonnaise and chargrilled capsicum relish.
• In a medium bowl, combine pork loin steaks, the remaining garlic & herb seasoning, a pinch of salt and a drizzle of olive oil.
• 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 leaves to oven tray with a squeeze of lemon juice and toss to combine.
• Slice pork.
• Divide roast Moemoe potato toss between bowls.
• Top with garlic-herb pork and capsicum mayo.
• Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!