The combination of chilli and honey infuses this colourful meal with a comforting warmth that you’ll feel right down to your toes.
pork loin steak
peeled & chopped pumpkin
baby spinach leaves
vinegar (balsamic or white wine)
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.
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 for 25-30 minutes, or until tender.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a large bowl, combine the garlic, pork loin, a drizzle of olive oil, the remaining honey and a pinch of salt and pepper. Rub to coat the pork and set aside.
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.
Pick and finely chop the oregano leaves. In a large bowl, place the roasted veggies and oregano. Crumble in 1/2 the fetta, add the baby spinach leaves and vinegar and toss to combine. Season to taste with salt and pepper.
Slice the honey-garlic pork. Divide the pork and Italian roast veggies between plates. Sprinkle with the toasted pepitas and crumble the remaining fetta over the top.