Honey-Mustard Pork Steaks

Name: Honey-Mustard Pork Steaks with Roast Pumpkin, Beetroot & Fetta
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Pork Loin Steak; 2 Garlic; 1 packet Wholegrain Mustard; 1 packet Peeled & Chopped Pumpkin; 1 Tomato; 1 Beetroot; 1 packet Fetta Cubes; 1 packet Spinach & Rocket Mix

with Roast Pumpkin, Beetroot & Fetta

4.5(1.6K)

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Calories

:

406 kcal

Protein

:

39.1g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

300 g

Pork Loin Steak

2

Garlic

1 packet

Wholegrain Mustard

1 packet

Peeled & Chopped Pumpkin

1

Tomato

1

Beetroot

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories406 kcal

Energy (kJ)1700 kJ

Fat17.3 g

of which saturates6.7 g

Carbohydrate23 g

of which sugars18.4 g

Dietary Fibre8 g

Protein39.1 g

Sodium877 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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!

3

• 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 spinach & rocket mix. Toss to coat.

4

• 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!