One-Tray Fiesta Pork Loin & Vibrant Veggie Toss
with Mashed Avocado & Sour Cream
Calories
:
620 kcalProtein
:
49.4g proteinTotal
:
35 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Milk
- Gluten
- Wheat
- May contain traces of allergens
Enjoy a flavour fiesta with this easy one-tray bake! Tender roast pork loin steak is coated in our Mexican Fiesta spice, while kūmara, broccoli and onion bake to perfection. Serve this vibrant dish with cool sour cream and creamy avocado for a delicious, fuss-free meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Broccoli
1
Red Onion
1
Spring Onion
2
Kumara
1 sachet
Mexican Fiesta Spice Blend
300 g
Pork Loin Steaks
1
Mashed Avocado
1
Sour Cream
(Contains: Milk May be present: Gluten, Wheat)
Not included in your delivery
1 drizzle
olive oil
Nutrition
Energy (kJ)2590 kJ
Calories620 kcal
Fat23.7 g
of which saturates9.9 g
Carbohydrate49.6 g
of which sugars14.8 g
Dietary Fibre11.4 g
Protein49.4 g
Sodium756 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
2
- Chop broccoli (including stalk!) into small florets.
- Slice onion into thick wedges.
- Thinly slice spring onion.
- Peel and cut kumara into large chunks.
3
- Add broccoli, onion & kumara to an oven tray lined with baking paper. Drizzle with olive oil and season.
- In a medium bowl, combine pork steak, Mexican fiesta spice blend and a drizzle of olive oil.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook pork steaks 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.
TIP: If your oven tray is crowded, divide between two trays.
4
- Divide pork steak & vibrant veg bake between bowls. Top with mashed avocado and sour cream. Garnish with spring onion to serve. Enjoy!
