Romesco, Garlic & Herb Pork
with Balsamic Roast Veggie Toss & Toasted Almonds
What’s a quick and easy way to make succulent pork bursting with flavour? Add our classic garlic and herb seasoning that’s hard to beat, then team it with a hearty array of roasted veggies splashed with balsamic vinegar for a meal that’s all kinds of yum!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
beetroot
2
parsnip
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 packet
pork loin steaks
1 packet
flaked almonds
(Contains: Almond; )
1 bag
baby spinach leaves
1 packet
romesco sauce
(Contains: Tree Nuts; May be present: Milk, Sulphites, Eggs, Sesame, Fish, Gluten, Soy)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot into small chunks. Cut the parsnip into bite-sized chunks.
Place the beetroot, parsnip and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, combine the garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add the pork loin steaks and turn to coat. Set aside. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
While the pork is resting, add the baby spinach leaves to the roasted veggies. Add a drizzle of balsamic vinegar and olive oil. Toss to combine, then season.
SPICY! The sauce is slightly spicy, use less if you're sensitive to heat. Slice the garlic and herb pork. Divide the balsamic roast veggie toss between plates. Top the pork with the romesco sauce, plus any resting juices. Sprinkle with the toasted almonds to serve.
