This meal is all about the little differences – the mix of herbs spicing up the pork, the flavourful couscous flecked with carrot and the dill-parsley mayo drizzle with a parsley garnish that will become your new favourite collaboration.
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dill & parsley mayonnaise(ContainsEggs)
pork loin steaks
garlic & herb seasoning
lemon pepper spice blend
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
water (for the mayo)
water (for the couscous)
Preheat the oven to 220°C/200°C fan-forced. Cut the tomato into 2cm wedges. Cut the courgette into 2cm half-moons. Cut the carrot (unpeeled) into 1cm half-moons. Slice the red onion into 2cm wedges. Place the tomato, courgette, carrot and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the dill & parsley mayonnaise and water (for the mayo). Set aside. Thinly slice the pork loin steaks. In a medium bowl, combine the garlic & herb seasoning, lemon pepper spice blend and a drizzle of olive oil. Add the pork and toss to coat. Set aside.
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and chicken-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. Stir through the roasted veggies, lemon zest and a squeeze of lemon juice. 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 small bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips, in batches, tossing, until golden, 2-3 minutes.
Roughly chop the parsley leaves. Divide the veggie couscous between bowls and top with the Mediterranean pork. Drizzle over the dill-parsley mayo. Garnish with the toasted almonds and parsley. Serve with any remaining lemon wedges.