Homestyle Double Pork Loin Steaks & Herby Mayo
with Honey Haloumi, Beetroot & Crouton Salad
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
There'll be no space left empty on your plate once you pile high this bountiful crouton salad. Boosted with honey haloumi chunks and drizzled with only the best herby mayo, homestyle pork steaks have never tasted better!
Ingredients
1
Beetroot
1
Carrot
1 packet
Haloumi
(Contains: Milk)
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut)
1 sachet
Nan's Special Seasoning
2 packet
Pork Loin Steak
1 packet
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into 1cm chunks. • Cut carrot into bite-sized chunks. • In a medium bowl, add haloumi and cover with water to soak.
• Place beetroot and carrot on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, cut or tear bake-at-home ciabatta into bite-sized chunks. • In a second medium bowl, toss ciabatta with olive oil and a pinch of salt and pepper. • When the veggies have 5 minutes remaining, add croutons to the tray and cook until golden.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• In a third medium bowl, combine Nan's special seasoning and a drizzle of olive oil. • Add pork loin steaks, then turn to coat.
• When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until browned and cooked through, 3-4 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. • Transfer to a plate to rest.
TIP: Pork can be served slightly blushing pink in the centre.
Drain haloumi and pat dry. Cut into bite-sized chunks. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Remove from heat, then add the honey and toss to coat.
• To the tray with roasted veggies, add mixed salad leaves, haloumi and a drizzle of vinegar. Gently toss to combine. • Slice pork. • Divide honey haloumi, beetroot and crouton salad between plates. Top with homestyle pork loin steaks. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious combination of flavours, with the honey haloumi and herby mayo complementing the pork perfectly.
- Ease of prep: Some found it time-consuming with multiple steps, while others thought it was worth the effort for the tasty result.
- Suggestions: Consider reducing croutons, as some found them overpowering. Roast vegetables longer or at a lower temperature for better results.
- Leftovers: The generous portions meant some had extra salad for lunch the next day, which held up well.
- Portions: A few felt the meat portion was small compared to the salad, while others found the overall meal very filling.
