with Roast Pumpkin, Beetroot & Fetta
This classic honey mustard combo brings so much flavour to juicy pork steaks. Serve them with a peppery and refreshing salad, plus sweet roasted root veggies, which work a treat with the tangy, creamy fetta. *This recipe is under 650kcal per serving.* *The recent wet weather conditions across the East Coast 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!* *Unfortunately, this week’s rocket was in short supply, so some customers will receive salad leaves instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Beetroot
1
Butternut pumpkin
1
Garlic
2 clove
Honey
1.5 tbs
Water
1 tbs
Wholegrain mustard
0.5 packet
Pork loin steaks
1 packet
Cucumber
1
White wine vinegar
1 drizzle
Salad leaves
1 bag
Fetta Cubes
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Chop beetroot and butternut pumpkin into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is crowded, divide veggies between two trays.
• While veggies are roasting, finely chop garlic. • In a small bowl, combine garlic, honey, water, wholegrain mustard (see ingredients) and a pinch of salt and pepper.
• When veggies have 15 minutes remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Season the pork loin steaks. When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (depending on thickness). • In the last minute, add honey mustard glaze, turning pork to coat. Cook until bubbling, turning to coat, 1 minute. Set aside on a plate. Cover with foil to rest for 5 minutes. • Meanwhile, thinly slice cucumber. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and salad leaves. Toss to coat.
• Divide honey wholegrain mustard pork, roast pumpkin and beetroot and salad between plates. • Crumble fetta cubes over the roast veggies. • Drizzle any remaining glaze from the pan over the pork to serve.
1810
kJ
Energy (kJ)
7.1
g
Fat
2.9
g
of which saturates
42.5
g
Carbohydrate
28.8
g
of which sugars
46.3
g
Protein
541
mg
Sodium
