HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Berbere & Honey Pork
Easy Berbere & Honey Pork

Easy Berbere & Honey Pork

with Garlic & Herb Roast Veggie Toss

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Meet our Berbere spice - a complex blend of peppers, cardamom, clove, cinnamon, fenugreek and coriander. It does an amazing job in coating tender pork strips, making this meal all about the little differences. Along with a flavourful roast veggie toss and a refreshing yoghurt drizzle, it'll sure become a household hit!

This recipe is under 650kcal per serving.

Tags:Quick PrepUnder 650kcal

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

chopped veggie mix

1 sachet

garlic & herb seasoning

1 packet

pork loin steaks

1 bag

baby spinach leaves



1 sachet

Berbere seasoning

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tsp


1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1710 kJ
Fat6.1 g
of which saturates2.5 g
Carbohydrate43.6 g
of which sugars9.6 g
Protein44.9 g
Sodium1009 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place potato and chopped veggie mix on a lined oven tray. • Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.


• When veggies have 10 minutes cook time remaining, combine Berbere seasoning, a dollop of Greek-style yoghurt and a drizzle of olive oil in a medium bowl. Season, then add pork loin steaks and toss to combine. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). In the last minute, add honey and turn pork to coat. • Transfer pork to a plate and cover to rest for 5 minutes.


• While pork is cooking, combine remaining yoghurt and a drizzle of olive oil in a small bowl. Season to taste.


• Slice Berbere and honey pork. • Add baby spinach leaves and a drizzle of white wine vinegar to veggies and toss to combine. Season to taste. • Divide roast veggie toss between plates. Top with pork. • Drizzle over yoghurt.