Easy Honey-Mustard Pork Steaks

Name: Easy Honey-Mustard Pork Steaks with Roast Pumpkin, Beetroot & Fetta
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 beetroot; 1 bag Peeled & Chopped Pumpkin; 1 packet garlic paste; 1.5 tbs honey; 1 tbs water; ½ packet wholegrain mustard; 1 packet pork loin steaks; 1 tomato; 1 drizzle white wine vinegar; 1 bag spinach & rocket mix; 1 packet Fetta Cubes

with Roast Pumpkin, Beetroot & Fetta

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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.

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian approved

•High Protein

•Easy Prep

•Kid Friendly

•Not Suitable for Coeliacs

Allergens:

Milk

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

1 bag

Peeled & Chopped Pumpkin

1 packet

garlic paste

½ packet

wholegrain mustard

1 packet

pork loin steaks

tomato

1 bag

spinach & rocket mix

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

Energy (kJ)1719 kJ

Fat10.9 g

of which saturates3.8 g

Carbohydrate33.7 g

of which sugars26.1 g

Dietary Fibre8.8 g

Protein43.8 g

Sodium646 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 (spread across two oven trays if the tray is crowded!). Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: Beetroot is 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 and 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 spinach & rocket mix. 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 the pan over pork to serve. Enjoy!

Little cooks: Add the finishing touch by crumbling the fetta on top!