Easy Honey Mustard Pork
with Roasted Pumpkin & Apple Salad
This classic honey mustard combo brings so much flavour to juicy pork steaks. Serve them with sweet roasted veggies and a crisp apple salad for a winning low-carb dinner.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
beetroot
1 packet
peeled pumpkin pieces
2 clove
garlic
½ packet
wholegrain mustard
(Contains Sulphites; )
1 packet
pork loin steaks
1 bag
salad leaves
½ packet
Greek salad cheese/feta cheese
(Contains Milk; )
½
apple
Not included in your delivery
olive oil
1.5 tbs
honey
1 tbs
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. • Place beetroot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • Meanwhile, finely chop garlic. In a small bowl, combine the garlic, honey, water and wholegrain mustard (see ingredients). Season and set aside.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, season pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). • In the last minute of cook time, add honey mustard mixture to the pan and cook, turning the pork to coat, until bubbling. Transfer to a plate and cover with foil to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• Meanwhile, thinly slice apple (see ingredients). • In a large bowl, combine a drizzle of white wine vinegar and olive oil, then season. • Add apple and rocket leaves to dressing and toss to coat.
• Slice honey mustard pork. • Divide pork, apple salad and roasted veggies between plates. • Crumble cheese (see ingredients) over veggies. Drizzle over any remaining glaze from pan to serve.