Easy Pork & Honey Mustard Glaze

Name: Easy Pork & Honey Mustard Glaze with Roast Pumpkin, Beetroot & Fetta
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 beetroot; 1 butternut pumpkin; 2 clove garlic; 1.5 tbs honey; 1 tbs water; ½ packet wholegrain mustard; 1 packet pork loin steaks; 1 cucumber; 1 drizzle white wine vinegar; 1 bag salad leaves; 1 packet Fetta Cubes

with Roast Pumpkin, Beetroot & Fetta

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This classic honey mustard combo brings so much flavour to juicy pork steaks. Serve them with a peppery and refreshing salad, plus sweet roasted root veggies, which work a treat with the tangy, creamy fetta.

This recipe is under 650kcal per serving.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Unfortunately, this week’s rocket was in short supply, so some customers will receive salad leaves instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Kid Friendly

•Easy Prep

•BBQ Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

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

butternut pumpkin

2 clove

garlic

½ packet

wholegrain mustard

1 packet

pork loin steaks

cucumber

1 bag

salad leaves

1 packet

Fetta Cubes

Not included in your delivery

olive oil

1.5 tbs

honey

1 tbs

water

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)1810 kJ

Fat7.1 g

of which saturates2.9 g

Carbohydrate42.5 g

of which sugars28.8 g

Protein46.3 g

Sodium541 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Chop beetroot and butternut pumpkin into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

TIP: If your oven tray is crowded, divide veggies between two trays.

• While veggies are roasting, finely chop garlic. • In a small bowl, combine garlic, honey, water, wholegrain mustard (see ingredients) and a pinch of salt and pepper.

• When veggies have 15 minutes remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Season the pork loin steaks. When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (depending on thickness). • In the last minute, add honey mustard glaze, turning pork to coat. Cook until bubbling, turning to coat, 1 minute. Set aside on a plate. Cover with foil to rest for 5 minutes. • Meanwhile, thinly slice cucumber. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and salad leaves. Toss to coat.

• Divide honey wholegrain mustard pork, roast pumpkin and beetroot and salad between plates. • Crumble fetta cubes over the roast veggies. • Drizzle any remaining glaze from the pan over the pork to serve.