Sweet Chilli-Glazed Pork & Roast Veggie Toss

Name: Sweet Chilli-Glazed Pork & Roast Veggie Toss with Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 Brown Onion; 1 beetroot; 1 white turnip; 1 sachet Garlic & Herb Seasoning; 1 sachet Chimichurri Seasoning; 1 packet pork loin steaks; 1 packet sweet chilli sauce; 10 g butter; 1 bag spinach & rocket mix; drizzle vinegar (balsamic or white wine); 1 packet Garlic Dip

with Garlic Dip

Get up to $175 off

It's meat and three veg, but not as you know it. Reinvent this everyday meal by simply tossing the roasted veggies with salad leaves and topping your golden spiced pork with a drizzle of sweet honey. And there you have it folks, a classic meal that never disappoints.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian Approved

•Easy Prep

Allergens:

Milk

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

Brown Onion

beetroot

white turnip

1 sachet

Garlic & Herb Seasoning

1 sachet

Chimichurri Seasoning

1 packet

pork loin steaks

1 packet

sweet chilli sauce

1 bag

spinach & rocket mix

1 packet

Garlic Dip

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond. )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2372 kJ

Fat29 g

of which saturates5.7 g

Carbohydrate34.3 g

of which sugars22.9 g

Dietary Fibre9.4 g

Protein41.1 g

Sodium1329 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. • Slice carrot into thick rounds. Slice onion into wedges. Cut beetroot and white turnip into small chunks. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil, then season with salt and pepper. Toss to coat and spread out evenly. • Roast until tender, 20-25 minutes. Set aside to cool slightly.

• Meanwhile, combine chimichurri seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, then add the sweet chilli sauce and butter, turning to coat. • Transfer pork to a plate, then spoon over any remaining glaze. Cover with foil to rest for 5 minutes.

• When the roasted veggies are done, add spinach & rocket mix and a drizzle of vinegar to the tray. Gently toss to combine. • Slice spiced pork. • Divide roast veggie toss between plates. Top with pork (plus any resting juices). • Dollop over garlic dip to serve. Enjoy!