Easy Spiced Pork & Honey Pumpkin Wedges
with Apple Salad & Dill-Parsley Mayo
We've elevated this classic dish by giving our succulent pork steaks a coat of our tasty seasoning – straight from Nan's pantry – then topping them off with a mouth-watering dill-parsley mayo. And the trick to making these pumpkin wedges delicious? Roasting them with honey until golden and tender.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 bag
peeled pumpkin pieces
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
pork loin steaks
1 packet
flaked almonds
(Contains: Almond; )
1 bag
salad leaves
1
cucumber
½
apple
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place peeled pumpkin wedges on a lined oven tray. Drizzle with olive oiland honey, then season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
• While pumpkin is roasting, thinly slice cucumber into half-moons. Thinly slice apple (see ingredients) into sticks. • In a small bowl, combine dill & parsley mayonnaise with a splash of water. Set aside. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season with pepper, then add pork loin steaks and turn to coat. Set aside. • Heat a large frying pan over a medium-high heat. Add flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl.
• When pumpkin has 10 minutes cook time remaining, return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.
TIP: Pork can be served slightly blushing pink in the centre.
• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Add cucumber, apple and mixed salad leaves. Toss to coat. • Slice pork. • Divide spiced pork, honey pumpkin wedges and apple salad between plates. Spoon any resting juices over pork. • Top with dill-parsley mayo. Sprinkle toasted almonds over pumpkin.
