HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Easy Recipes
Spiced Pork & Garlic-Herb Pumpkin Wedges

Spiced Pork & Garlic-Herb Pumpkin Wedges

with Creamy Pesto Dressing

Read more

We've elevated this classic dish by giving our succulent pork steaks a coat of our tasty Aussie spice blend, then topping them off with a mouth-watering creamy pesto sauce. And the trick to making these pumpkin wedges delicious? Roasting them in our tasty garlic and herb seasoning until golden and tender.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree NutsEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

butternut pumpkin

1 sachet

garlic & herb seasoning

1 clove

garlic

1 bag

green beans

1 unit

zucchini

1 packet

pork loin steaks

1 sachet

Aussie spice blend

(May be presentGluten)

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2100 kJ
Fat20.8 g
of which saturates3.1 g
Carbohydrate29.3 g
of which sugars20.8 g
Protein46.1 g
Sodium965 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Slice the butternut pumpkin (unpeeled) into 1cm wedges. Add the pumpkin, garlic & herb seasoning, a pinch of salt and pepper, a drizzle of olive oil to an oven tray lined with baking paper and toss to coat. Roast until tender, 25-30 minutes.

TIP: Peel the pumpkin skin if you don't like it!

2

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Trim the green beans. Cut the zucchini into batons. In a medium bowl, combine the pork loin steaks, Aussie spice blend and a drizzle of olive oil.

3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.

TIP: Pork can be served slightly blushing in the centre.

TIP: Don’t worry if your pork gets a little charred during cooking. It adds to the flavour!

4

Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the green beans and zucchini and cook until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Set aside.

5

Reserve the pork resting juices. Thickly slice the pork loin.

6

Divide the pumpkin wedges, spiced pork and veggies between plates. Top the pork with the creamy pesto dressing and spoon over the pork resting juices.