Easy Honey-Mustard Pork Steaks
with Roast Pumpkin, Beetroot & Fetta
This classic honey mustard combo brings so much pizzazz to juicy pork steaks. Serve with fetta-adorned roasted root veg and a simple salad for the perfect balance of sweet and savoury flavours.
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
1
beetroot
1 bag
Peeled & Chopped Pumpkin
1 packet
garlic paste
½ packet
wholegrain mustard
1 packet
pork loin steaks
1
tomato
1 bag
salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1.5 tbs
honey
1 tbs
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop beetroot into small chunks. • Place beetroot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, combine garlic paste, the honey, the water and wholegrain mustard (see ingredients) in a small bowl. Season, then set aside.
Little cooks: Take the lead by combining the ingredients for the glaze!
• When the veggies have 15 minutes remaining, season pork loin steaks. • 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 (pork can be served slightly blushing pink in the centre). • In the last minute, add honey-mustard glaze. Cook, turning pork to coat, until bubbling, 1 minute. Transfer to a plate. Cover with foil, then set aside to rest for 5 minutes • While the pork is resting, slice tomato into wedges. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato and salad leaves. Toss to coat.
• Slice honey-mustard pork steaks. Divide pork, roast pumpkin and beetroot and salad between plates. • Crumble fetta cubes over roast veggies. Drizzle any remaining glaze from pan over pork to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling the fetta on top!