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Honey-Garlic Pork

Honey-Garlic Pork

with Italian Roast Veggies & Fetta

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The combination of chilli and honey infuses this colourful meal with a comforting warmth that you’ll feel right down to your toes.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time
45 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 packet

pork loin steak

1 clove

garlic

1 packet

peeled 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

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)1975 kJ
Fat15.5 g
of which saturates6.1 g
Carbohydrate29.4 g
of which sugars14.7 g
Protein51 g
Sodium380 mg
Utensils
Utensils
Chopping board
Knife
Baking Paper
Baking Tray
Large Bowl
Plate
Medium Non-Stick Pan
InstructionsPDF
Instructions
1

Preheat the oven to 240°C/220°C fan-forced. Cut the peeled pumpkin into 2cm cubes. 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.

2

Divide the 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.

3

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.

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. DTIP: Pork can be served slightly blushing pink.

5

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

6

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.