Honey-Garlic Pork

Honey-Garlic Pork

with Italian Roast Veggies, Fetta & Pepitas

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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
Preparation Time45 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 packet

pork loin steak

1 clove


1 packet

peeled & chopped pumpkin

1 block

fetta cheese


1 unit

red onion

1 sachet


1 bag

baby spinach leaves

1 pinch

chilli flakes

1 bunch


1 unit

sweet potato

Not included in your delivery

3 tsp


olive oil

1 tsp

vinegar (balsamic or white wine)

Nutritional Valuesper serving
Nutritional Values
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
Chopping board
Baking Paper
Baking Tray
Large Bowl
Medium Non-Stick Pan

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 on the top rack 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 steaks, 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 in the centre.


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.


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.