Easy Honey-Mustard Pork Steaks
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Easy Honey-Mustard Pork Steaks

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.

Naturally Gluten-Free
Easy Prep
Not Suitable for Coeliacs
Under 650kcal
Dietitian approved
Under 40g carbs
Over 30g protein
Kid Friendly

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


Serving amount



1 bag

Peeled & Chopped Pumpkin

1 packet

garlic paste

½ packet

wholegrain mustard

1 packet

pork loin steaks



1 bag

salad leaves

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

1.5 tbs


1 tbs



white wine vinegar


Nutritional Values

Energy (kJ)1692 kJ
Fat10.3 g
of which saturates3.9 g
Carbohydrate33.1 g
of which sugars25.8 g
Dietary Fibre7.2 g
Protein43.4 g
Sodium590 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• 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!