HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Pork Steak & Gravy
Easy Pork Steak & Gravy

Easy Pork Steak & Gravy

with Roast Veggie & Spinach Toss

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Team succulent pork steaks with a quick and colourful roast veggie toss and a cheat's gravy and you have yourself a recipe you'll want to make on repeat.

This recipe is under 650kcal per serving

Unfortunately, this week's chives were in short supply, so we've replaced them with spring onion. Don't worry, the recipe will be just as delicious!

Tags:Kid FriendlyQuick PrepUnder 650kcal

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

1 bag

chopped veggie mix

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

pork loin steaks

1 sachet

gravy granules

(ContainsGluten, Soy, SulphitesMay be present Milk, Tree Nuts, Peanuts, Sesame)

1 sachet

Aussie spice blend

(May be present Gluten)

1 sprig

spring onion

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

¼ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1761 kJ
Fat3.3 g
of which saturates0.9 g
Carbohydrate46.7 g
of which sugars16.4 g
Protein45.3 g
Sodium1256 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut red onion into thick wedges. Place potato, onion and chopped veggie mix on a lined oven tray. Drizzle with olive oil. Sprinkle with the garlic and herb seasoning and salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.

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


• When veggies have 10 minutes remaining, combine Aussie spice blend with a drizzle of olive oil in a medium bowl. Season, then add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: Pork can be served slightly blushing pink in the centre.


• Return frying pan to a low heat. • Add gravy granules and the boiling water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook, stirring, until bubbling, 1-2 minutes. Season to taste. • To the slightly cooled roasted veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.


• Chop chives. Slice pork steak. • Divide pork steak and roast veggie and spinach toss between plates. • Spoon gravy over pork and sprinkle with chives to serve.