Aussie-Spiced Pork & Roast Pumpkin
with Apple Salad, Herby Mayo & Almonds
- Eggs
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
Ingredients
½
apple
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 packet
pork loin steaks
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, 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
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the honey-roasted pumpkin, with the Aussie spice blend and dill-parsley mayo adding delicious depth to the dish.
- Ease of prep: Customers found this recipe quick and easy to put together, with simple yet flavourful results.
- Suggestions: Some recommend cooking the pork in the oven for tenderness, while others suggest adding apple sauce to complement the pork.
- Leftovers: The pumpkin portion was generous; some found they had extra for later meals.
- Texture: The apple in the salad and the almonds on the pumpkin provided a satisfying crunch to the meal.
