HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Pork Loin & Peanut Satay Sauce
Easy Pork Loin & Peanut Satay Sauce

Easy Pork Loin & Peanut Satay Sauce

with Sesame Roast Veggie Toss

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Pork and veggies are a tried-and-true Asian-inspired favourite. But to get it just right, you have to hone in on the sauce, which can make or break the dish. Luckily, we’ve got a good one: we’re blending crunchy crushed peanuts with garlic, ginger lemongrass and teriyaki sauce, then drizzling it all over to create waves of savoury goodness throughout.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsQuick PrepUnder 650kcal

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 sachet

black sesame seeds

(ContainsSesameMay be presentMilk, Soy, Gluten, Peanuts, Tree Nuts)

2 clove


1 packet

pork loin steaks

½ packet

ginger & lemongrass paste

(May be presentMilk, Soy, Gluten, Tree Nuts, Egg, Fish, Sesame)

½ packet

crushed peanuts


1 packet

teriyaki sauce

(ContainsSesame, Gluten, Soy)

1 bag

baby spinach leaves


fresh chilli

1 bag

Brussels sprouts

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1700 kJ
Fat12.2 g
of which saturates2.6 g
Carbohydrate29.5 g
of which sugars17.9 g
Dietary Fibre3.5 g
Protein43.9 g
Sodium824 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip and carrot into bite-sized chunks. Halve the Brussels sprouts. Slice the red onion into wedges. Place the veggies, black sesame seeds and a drizzle of olive oil on a lined oven tray. Season with salt and toss to coat. Roast until tender, 20-25 minutes.


When the veggies have 15 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Season, then transfer to a plate and cover with foil to rest for 5 minutes. TIP: Pork can be served slightly blushing pink in the centre.


Finely chop the garlic. While the pork is resting, return the frying pan to a medium heat. Cook the garlic, ginger lemongrass paste (see ingredients) and crushed peanuts (see ingredients) until fragrant, 1 minute. Add the teriyaki sauce and a splash of water, stir until heated through, 1 minute. Add the pork resting juices and stir to combine.


Add the baby spinach leaves to the roasted veggies and toss to combine. Thinly slice the long green chilli (if using). Divide the pork and sesame roasted veggies between plates. Top the pork with the peanut sauce. Garnish with the chilli.