Honey-Garlic Pork
with Roast Veggies & Fetta
The combination of garlic and honey infuses this colourful meal for a flavoursome result that comes together with minimal effort. Top it off with creamy pesto dressing and fetta for a 5-star finish.
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.
Ingredients
1
butternut pumpkin
1
beetroot
1
brown onion
1 pinch
chilli flakes
2 clove
garlic
1 sachet
dried oregano
1 packet
pork loin steaks
1 block
fetta cheese
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
2 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 1cm wedges. Cut the beetroot into 1cm chunks. Slice the brown onion into 3cm wedges.
TIP: Chop the veggies to the correct size so they cook in the allocated time.
Place the pumpkin, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with a pinch of chilli flakes (if using). Season with a generous pinch of salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes.
TIP: If crowded, spread between two oven trays!
While the veggies are roasting, finely chop the garlic. In a large bowl, combine the pork loin steaks, dried oregano, garlic, a drizzle of olive oil and a pinch of salt and pepper. Rub to coat the pork and set aside.
When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the pork until browned and cooked through, 3-4 minutes each side (depending on thickness). Add the honey in the last minute of cook time and turn to coat. Transfer to a plate to rest.
TIP: Pork can be served slightly blushing pink in the centre.
In a large bowl, combine the roasted veggies, baby spinach leaves and vinegar. Crumble over 1/2 the fetta and gently toss to combine. Season to taste.
Slice the honey-garlic pork. Divide the pork and roast veggies between plates. Crumble over the remaining fetta and serve with creamy pesto dressing.
