Aussie-Spiced Pork & Roast Pumpkin
with Apple Salad, Herby Mayo & Almonds
You’ve never had pumpkin quite like this before! Cutting it into wedges, drizzling with honey and roasting until golden makes the perfect accompaniment for tender, perfectly spiced pork steaks. Add a tart apple salad and our dill and parsley mayo to amp up the flavour even further, without amping up the carbs.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
apple
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
pork loin steaks
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
deluxe salad mix
1
butternut pumpkin
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice butternut pumpkin into thin wedges. Place on a lined oven tray. • Drizzle pumpkin with olive oil and the honey, then season with salt. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
• Meanwhile, slice apple (see ingredients) into thin sticks. • In a small bowl, combine the dill & parsley mayonnaise with a small splash of water. Set aside.
• In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. • Add pork loin steaks, turning to coat.
• When the pumpkin has 10 minutes remaining, heat a large frying pan over a medium 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 and cover with foil to rest for 5 minutes.
TIP: The spice blend may char slightly in the pan, this adds to the flavour!
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork is cooking, combine a drizzle of balsamic vinegar and olive oil in a large bowl. • Add apple and deluxe salad mix. • Season, then toss to coat.
• Slice the spiced pork. • Divide pork, roast pumpkin and the apple salad between plates. Spoon any pork resting juices over the pork. • Sprinkle flaked almonds over pumpkin. • Drizzle dill-parsley mayo over pork and pumpkin to serve. Enjoy!