Tuscan BBQ Pork & Veggie Banquet

Name: Tuscan BBQ Pork & Veggie Banquet with Cherry Tomato Risoni Salad & Sautéed Baby Cauliflower
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 sachet Tuscan Herb Seasoning; 1 packet Tenderised Pork Fillet; 1 packet Risoni; 1 bag green beans; 1 bag baby cauliflower; 1 punnet(s) cherry tomatoes; 1 cucumber; 1 packet pine nuts; 1 packet basil pesto; ¼ packet Cow's Milk Feta; 1 drizzle white wine vinegar; 1 bottle balsamic glaze

with Cherry Tomato Risoni Salad & Sautéed Baby Cauliflower

Get up to $175 off

Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. Grab a slice of Tuscan pork drizzled in a smokey BBQ sauce and some summery pesto and cherry tomato risoni.

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten(Wheat)

•Tree Nuts

•Milk

•Almond

•Cashew

•Pine Nut

•Walnut

•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

1 sachet

Tuscan Herb Seasoning

1 packet

Tenderised Pork Fillet

1 packet

Risoni

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

1 bag

green beans

1 bag

baby cauliflower

1 punnet(s)

cherry tomatoes

cucumber

1 packet

pine nuts

(Contains: Tree Nuts; May be present: Soy, Gluten, Peanuts, Sesame, Milk. )

1 packet

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

¼ packet

Cow's Milk Feta

(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

1 bottle

balsamic glaze

(Contains: Sulphites; May be present: Soy, Eggs, Gluten, Sesame, Milk, Almond, Cashew, Fish. )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3536 kJ

Fat47.4 g

of which saturates17.3 g

Carbohydrate47 g

of which sugars10.5 g

Protein52.9 g

Sodium2181 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

•Saucepan

•Large Frying Pan

Cooking Steps

• Preheat BBQ to high heat. • In a small bowl, combine Tuscan herb seasoning and a drizzle of olive oil. • In a medium bowl, add tenderised pork fillets and a drizzle of olive oil. Season with salt and pepper, then turn to coat. • When BBQ is hot, grill pork, with lid down, until charred and cooked through, 8-12 minutes each side. Remove pork from grill and brush over seasoning mixture. Grill pork, turning, until fragrant, 1-2 minutes. Transfer to a plate, cover to keep warm. Set aside to rest for 10 minutes.

No BBQ? Preheat oven to 220ºC/200ºC. In a large bowl, combine pork, Tuscan herb seasoning and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking.

• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain and rinse risoni, then return to the saucepan.

• Meanwhile, trim green beans and baby cauliflower (halve any thick stalks lengthways). • Halve cherry tomatoes. Thinly slice cucumber into half-moons. • Heat a large frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and baby cauliflower until tender, 5-6 minutes. • Remove from heat and season to taste. Transfer to a bowl and cover to keep warm.

• In a large bowl, combine the risoni, basil pesto, cucumber and cherry tomatoes. Crumble in feta (see ingredients) and add the white wine vinegar. Season to taste and toss to combine.

TIP: Toss the salad in the saucepan with the slightly cooled risoni to save on washing up!

• Slice the pork. Garnish greens with toasted pine nuts. Drizzle balsamic glaze over pork. • Bring everything to the table to serve. Help yourself to Tuscan BBQ pork tenderloin, cherry tomato risoni salad and feta-sautéed greens. Enjoy!