If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.Skip to main content
HelloFresh
HelloFresh
Honey-Garlic Pork

Honey-Garlic Pork

with Italian Roast Veggies, Fetta & Pepitas

Customer Favourite
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.4 / 4 Ratingout of 6280 ratings
Read more

The combination of chilli and honey infuses this colourful meal for a tasty, light and flavoursome result

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

pork loin steak

1 clove

garlic

1 packet

peeled & chopped pumpkin

1 block

fetta cheese

(ContainsMilk)

1 unit

red onion

1 sachet

pepitas

1 bag

baby spinach leaves

1 pinch

chilli flakes

1 bunch

oregano

1 unit

sweet potato

Not included in your delivery

3 tsp

honey

olive oil

1 tsp

vinegar (balsamic or white wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2240 kJ
Fat19 g
of which saturates6.6 g
Carbohydrate37.7 g
of which sugars21.8 g
Protein51.3 g
Sodium384 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Bowl
Plate
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
GET PREPPED
GET PREPPED
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Slice the red onion into 3cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time.

ROAST THE VEGGIES
ROAST THE VEGGIES
2

Divide the peeled & chopped pumpkin, sweet potato and red onion between two oven trays lined with baking paper. Drizzle with olive oil, 2/3 of the honey and 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 on the top rack for 25-30 minutes, or until tender.

ADD FLAVOUR TO THE PORK
ADD FLAVOUR TO THE PORK
3

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a large bowl, combine the garlic, pork loin steaks, a drizzle of olive oil, the remaining honey and a pinch of salt and pepper. Rub to coat the pork and set aside.

PAN FRY THE PORK
PAN FRY THE PORK
4

When the veggies have 15 minutes cook time remaining, heat a medium frying pan over a medium-high heat. Add the pepitas and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate. Return the pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the pork and cook for 3-4 minutes on each side (depending on thickness), or until browned and cooked through. Transfer to a plate to rest. TIP: Pork can be served slightly blushing pink in the centre.

TOSS EVERYTHING TOGETHER
TOSS EVERYTHING TOGETHER
5

Pick and finely chop the oregano leaves. In a large bowl, place the oregano and roasted veggies. Crumble in 1/2 the fetta, add the baby spinach leaves and vinegar and toss to combine. Season to taste with salt and pepper.

SERVE UP
SERVE UP
6

Slice the honey-garlic pork. Divide the pork & Italian roast veggies between plates. Sprinkle with the toasted pepitas and crumble the remaining fetta over the top.