HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAussie Pork & Pumpkin Wedges
Aussie Pork & Pumpkin Wedges

Aussie Pork & Pumpkin Wedges

with Almonds, Apple Salad & Dill-Parsley Mayo

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You’ve never had pumpkin quite like this before! Coating pumpkin wedges with honey then roasting them until golden makes the perfect accompaniment for tender pork steaks. Add a crisp apple salad and a herby mayo to round out this low-carb meal.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsKid FriendlyNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:EggTree Nuts

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.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


butternut pumpkin



1 packet

dill & parsley mayonnaise


1 packet

pork loin steaks

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

deluxe salad mix

Not included in your delivery

olive oil

1 tsp


1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2381 kJ
Fat28.1 g
of which saturates3.4 g
Carbohydrate29.9 g
of which sugars23.6 g
Protein44.9 g
Sodium583 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Slice the butternut pumpkin into thin wedges. Place on a lined oven tray. Drizzle with olive oil and the honey and season with salt. Toss to coat, then roast until tender, 25-30 minutes.


While the pumpkin is baking, slice the 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 the pork loin steaks, Aussie spice blend, a drizzle of olive oil and a pinch of pepper.


When the pumpkin has 10 minutes remaining, heat a large frying pan over a medium heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes.

TIP: Don't worry if your pork gets a little charred during cooking. It adds to the flavour!


While the pork is cooking, in a large bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the apple and deluxe salad mix. Season, then toss to coat.


Slice the Aussie pork and divide between plates with the pumpkin wedges and apple salad. Spoon any resting juices over the pork. Sprinkle the flaked almonds over the pumpkin. Drizzle with the dill & parsley mayonnaise and serve the remainder on the side.