Mediterranean Pork & Garlic Almond Crumb
with Roast Root Veggie Toss & Capsicum Relish
- Milk
- Gluten(Wheat)
- Almond
- Sulphites
Sure, searing up some plain pork steaks for dinner is all fine and dandy. But why not take it up a notch with this aromatic herby crumb that's scatted over the pork as a crunchy finishing touch? It'll contrast perfectly with the tangy pesto dressing. Trust us, this is going to be your new pork dinner. This recipe is under 650kcal per serving.
Ingredients
2
potato
1
carrot
2
beetroot
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
pork loin steaks
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 packet
flaked almonds
(Contains: Almond)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites)
1 bag
parsley
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk)
1 tsp
honey
drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat.
• In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.
• When the veggies have 10 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and turn pork to coat. Transfer to a plate, cover and rest for 5 minutes.
• When the veggies are done, add a drizzle of balsamic vinegar to the tray and gently toss to combine.
• Slice the pork. • Divide roast root veggie toss between bowls. Top with Mediterranean pork and chargrilled capsicum relish. • Sprinkle over garlic almond crumb and tear over parsley leaves to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's flavours, particularly praising the garlic almond crumb and capsicum relish for adding delicious taste and texture.
- Ease of prep: Reviewers found the recipe easy to follow, though some noted it took longer than expected to prepare and cook.
- Suggestions: Consider reducing the amount of crumb topping; some found it excessive. Adding greens like spinach or broccolini could improve the balance.
- Portions: Several customers mentioned the meal was filling, with some even having leftovers for lunch the next day.
- Texture: While many loved the crunchy crumb, a few found the pork slightly dry; consider adjusting cooking time for optimal tenderness.
