The combination of chilli and honey infuses this colourful meal with a comforting warmth that you’ll feel right down to your toes. Don’t forget to marinate your pork for as long as possible – every minute more you can spare equals oodles of flavour at the time of eating.
pork loin steak
baby spinach leaves
(ContainsRoyal Jelly, Bee Pollen, Propolis)
Preheat the oven to 240°C/220°C fan-forced. Cut the peeled pumpkin into 2cm chunks. Cut the sweet potato (unpeeled) into 2cm chunks. TIP: Chop the pumpkin and sweet potato to the correct size to ensure they cook in the allocated time. Slice the red onion into 3cm wedges.
Spread the pumpkin, sweet potato and red onion over two oven trays lined with baking paper. Drizzle with olive oil, 2/3 of the honey and a pinch of chilli flakes (if using). TIP: Some like it hot but if you don't just hold back on the chilli flakes. Season with a generous pinch of salt and pepper and toss to coat. Roast on the top rack for 25 minutes, or until tender.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a large bowl, combine the pork loin, garlic, a drizzle of olive oil, the remaining honey and a pinch of salt and pepper. Rub to coat the pork and set aside. TIP: The longer you allow the pork to marinate, the deeper the flavour will be.
Heat a medium frying pan over a medium-high heat. Add the pepitas and cook, tossing, for 3-4 minutes or until toasted. Transfer to a plate. Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the pork and cook for 2-4 minutes on each side (depending on thickness), or until browned and just cooked through. TIP: Pork can be served slightly blushing pink in the centre. Transfer to a plate to rest.
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 toss to combine. Season to taste with salt and pepper.
Slice the honey-garlic pork. Divide the pork & Italian roast veggies between plates. Sprinkle over the toasted pepitas and crumble over the remaining fetta.