Easy Spiced Pork & Honey-Roasted Pumpkin
with Tomato Salad & Creamy Pesto Dressing- Almond
- Soy
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 creamy pesto dressing. And the trick to making these pumpkin wedges delicious? Roasting them with honey until golden and tender. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
peeled pumpkin pieces
1
cucumber
1
tomato
1 packet
pork loin steaks
1 packet
flaked almonds
(Contains: Almond; )
1 bag
Mixed Leaves
1 packet
creamy pesto dressing
(Contains: Soy; )
1 sachet
Nan's Special Seasoning
Not included in your delivery
1
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and honey, then season with pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can add the finishing touch by drizzling over the honey!
• While the pumpkin is roasting, thinly slice cucumber into half-moons. Roughly chop tomato. • 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. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• When the 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. Rest for 5 minutes. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Add cucumber, tomato and mixed leaves. Toss to coat.
TIP: Pork can be served slightly blushing pink in the centre.
• Slice spiced pork. • Divide pork, honey-roasted pumpkin and tomato salad between plates. Spoon any pork resting juices over the pork. • Top with creamy pesto dressing. Sprinkle toasted almonds over pumpkin to serve.
