Seared Pork & Caramelised Onion Sauce

Name: Seared Pork & Caramelised Onion Sauce with Veggie Fries & Radish Salad
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 carrot; 1 potato; 1 beetroot; 1 Brown Onion; 2 radish; 1 packet pork loin steaks; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 packet Onion Chutney; 1 drizzle white wine vinegar; 1 bag spinach & rocket mix; 1 sachet Aussie Spice Blend

with Veggie Fries & Radish Salad

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Seasoned, seared and sliced, this pork is too good to pass up on a chance to show it off. Serve with veggie fries and a caramelised onion sauce over the top to get those mouths watering. Bring it home with a peppery radish salad!

This recipe is under 650kcal per serving.

Tags:

Dietitian Approved

•Over 30g protein

•Calorie Smart

Allergens:

Sulphites

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

potato

beetroot

Brown Onion

radish

1 packet

pork loin steaks

1 packet

Onion Chutney

(Contains: Sulphites; )

1 bag

spinach & rocket mix

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1645 kJ

Fat3.3 g

of which saturates0.9 g

Carbohydrate46.5 g

of which sugars27.3 g

Protein42.3 g

Sodium772 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, thinly slice onion and radish. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat, then add onion chutney and a splash of water and stir to combine. Transfer to a bowl.

• Wash and dry 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 (depending on thickness). • Transfer to a plate. Cover and set aside to rest for 5 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

• While the pork is cooking, combine a drizzle of white wine vinegar and olive oil in a second medium bowl. • Season, then add radish and spinach & rocket mix. Toss to combine.