HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJuicy Pork Steaks
Juicy Pork Steaks

Juicy Pork Steaks

with Italian Garden Salad

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This garden salad is enriched with hearty cannellini beans and sharp lemon juice – all the flavours of the late Summer harvest in Italy. This fresh salad is the perfect side for juicy pork loin steaks. We like to leave them a little pink (don’t believe the old wives’ tales about cooking pork to the point of dryness) for a perfect steak.

Tags:Kid FriendlyNaturally Gluten-FreeHealthyHigh FiberHigh ProteinLactose freeUnder 30 Minutes

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Preparation Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 tin

cannellini beans


red onion



1 bag

mixed salad leaves

½ bunch




1 tsp

Dijon mustard


2 steak

pork loin steaks

Not included in your delivery

1.5 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1490 kJ
Fat9.7 g
of which saturates1.8 g
Carbohydrate14 g
of which sugars4.1 g
Dietary Fibre0 g
Protein48 g
Sodium365 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Mixing Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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To prepare ingredients, drain and rinse cannelini beans, finely slice red onion, dice tomato, wash mixed salad leaves and pick the parsley leaves.


In a medium bowl, combine the cannellini beans, red onion, tomato, mixed salad leaves and parsley. In a small bowl, combine the lemon juice, Dijon mustard and three quarters of the olive oil. Season to taste with salt and pepper. Toss the dressing through the salad and set aside.


Heat the remaining olive oil in a medium frying pan over a medium-high heat. Season the pork loin steaks with salt and pepper and add to the pan. Cook for 2-3 minutes on each side or until cooked through (pork can be served a little on the pink side).


To serve, divide the salad and pork steaks between plates.