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Chimichurri Pork Loin & Roast Veggie Toss with Garlic Yoghurt & Toasted Almonds

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 dollop of yoghurt. 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. The recent wet and cold weather across New Zealand has 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!

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Under 650kcal Under 40g carbs Dietitian approved Air Fryer Friendly
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 carrot
  • 1 brown onion
  • 1 beetroot
  • 1 white turnip
  • 1 packet flaked almonds
  • 1 sachet chimichurri seasoning
  • 1 packet pork loin steaks
  • 0.5 packets apricot sauce
  • 10 gr butter
  • 1 white wine vinegar
  • 2 garlics
  • 1 packet greek-style yoghurt
  • 1 bag spinach & rocket mix
  • olive oil
  • 2 carrots
  • 1 brown onion
  • 2 beetroots
  • 2 white turnips
  • 2 packets flaked almonds
  • 2 sachets chimichurri seasoning
  • 1 packet pork loin steaks
  • 1 packet apricot sauce
  • 20 gr butter
  • 1 white wine vinegar
  • 4 garlics
  • 1 packet greek-style yoghurt
  • 1 bag spinach & rocket mix

Instructions

  1. • 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. 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.
  2. • Meanwhile, heat a large frying pan over medium-high heat.
    • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.
  3. • Finely chop garlic.
    • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute.
    • Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
  4. • In a medium bowl, combine chimichurri seasoning, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat.
    • 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).
    • Remove pan from heat, then add apricot sauce (see ingredients) and the butter, tossing to coat.
    • Transfer pork to a plate, then spoon over any remaining glaze. Cover with foil to rest for 5 minutes.
  5. • When the roasted veggies are done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Gently toss to combine.
  6. • Slice Chimichurri pork.
    • Divide roast veggie toss between bowls. Top with pork (plus any resting juices).
    • Dollop over garlic yoghurt and garnish with toasted almonds to serve. Enjoy!