Easy Honey Mustard Pork
with Roast Pumpkin, Zucchini & Fetta
This classic honey mustard combo brings so much flavour to juicy pork steaks. Serve them with a refreshing and peppery salad, plus naturally sweet roasted veggies, which work a treat with the tangy, creamy fetta.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
zucchini
1 bag
Peeled & Chopped Pumpkin
2 clove
garlic
½ packet
wholegrain mustard
1 packet
pork loin steaks
1
cucumber
1 bag
mixed salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1.5 tbs
honey
1 tbs
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop zucchini intobite-sized chunks. • Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
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, the water and wholegrain mustard (see ingredients). Season, then set aside.
• 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 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, 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 mixed salad leaves. Toss to coat.
TIP: Pork can be served slightly blushing pink in the centre.
• Divide honey wholegrain mustard pork, roast pumpkin and zucchini and salad between plates. • Crumble fetta cubes over the roast veggies. • Drizzle any remaining glaze from the pan over the pork to serve.