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Lemon Pepper Pork & Roast Veggie Toss

Lemon Pepper Pork & Roast Veggie Toss

with Garlic Aioli

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It's meat and three veg, but not as you know it. Reinvent this everyday meal by simply tossing the roasted veggies with baby spinach and topping your lemon pepper pork with a drizzle of balsamic vinaigrette dressing. And there you have it folks, meat and three veg that will not disappoint!

Allergens:Tree NutsSulphitesEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

2 unit

potato

1 unit

parsnip

1 unit

red onion

1 packet

peeled & chopped pumpkin

1 packet

pork loin steaks

1 sachet

lemon pepper spice blend

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 bottle

balsamic vinaigrette dressing

(ContainsSulphites)

1 packet

garlic aioli

(ContainsEggs)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2390 kJ
Fat18.8 g
of which saturates2.2 g
Carbohydrate49.1 g
of which sugars16.2 g
Protein46.7 g
Sodium482 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the potato (unpeeled) into 1cm chunks. Cut the parsnip into 1cm chunks. Slice the red onion into 2cm wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Place the garlic, potato, parsnip, peeled & chopped pumpkin and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes.

3

While the veggies are roasting, combine the lemon pepper spice blend and a little drizzle of olive oil in a medium bowl. Season with pepper and add the pork loin steaks. Toss to coat and set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

4

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest for 5 minutes.

TIP: You can serve pork slightly blushing pink in the centre.

5

In a large bowl, combine the roasted veggies, baby spinach leaves and balsamic vinaigrette dressing. Season to taste with salt and pepper and gently toss to combine.

6

Thickly slice the pork steaks. Divide the roast veggie toss and lemon pepper pork between plates. Sprinkle with the toasted almonds and serve with the garlic aioli.