Honey-Garlic Pork & Roast Veggie Toss
with Fetta & Creamy Pesto
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Pork Loin Steak
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1
Pumpkin
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Fetta Cubes
(Contains: Milk;)
1
Brown Onion
1
Beetroot
1 sachet
Garlic & Herb Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges. • Cut brown onion into thick wedges. • Cut beetroot into 1cm chunks.
• Place prepped veggies on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two oven trays.
• Meanwhile, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. • Season, then add pork loin steaks, turning to coat.
• When the veggies have 10 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). • In the last minute, add the honey, turning pork to coat. Transfer to a plate to rest.
TIP: Pork can be served slightly blushing pink in the centre.
• Transfer roast veggies to a large bowl. • Add baby spinach leaves. Crumble over fetta cubes, then drizzle with the vinegar. • Gently toss to combine. Season to taste.
• Slice honey-garlic pork. • Divide roast veggie toss between plates. Top with pork. • Serve drizzled with creamy pesto dressing. Sprinkle over chilli flakes (if using). Enjoy!
