HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Garlic Almond Crumb
Pork & Garlic Almond Crumb

Pork & Garlic Almond Crumb

with Roast Veggie Toss & Creamy Pesto Dressing

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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 scattered over the pork as a crunchy finishing touch? It'll contrast perfectly with the tangy pesto dressing. Trust us, you'll be glad you did it our way.

This recipe is under 650kcal per serving.

Tags:Easy PrepUnder 650kcal
Allergens:MilkGlutenTree Nuts

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






white turnip

1 clove


1 bag


1 packet

pork loin steaks

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

flaked almonds

(ContainsTree NutsMay be presentPeanuts, Milk, Soy, Sesame, Gluten)

1 bag

baby spinach leaves

1 packet

creamy pesto dressing


1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

10 g



1 drizzle

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2113 kJ
Fat19 g
of which saturates4.6 g
Carbohydrate38.9 g
of which sugars12.3 g
Dietary Fibre7.9 g
Protein43.2 g
Sodium822 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. Cut potato, carrot and white turnip into bite-sized 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. • Meanwhile, finely chop garlic. Thinly slice chives.


• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat. • In a large frying pan, heat butter and a drizzle of olive oil over a 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, then add chives and season to taste.


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


• When the veggies are roasted, add baby spinach leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine. • Slice pork. • Divide pork and roast veggie toss between plates. • Top pork with garlic almond crumb and serve with creamy pesto dressing.