Easy Spiced Pork & Honey-Roasted Turnip
with Tomato Salad & Dill-Parsley Mayo- Eggs
- Soy
- Almond
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 and under 30g carbohydrates per serving.* *Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
white turnip
1
cucumber
1
tomato
1
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
pork loin steaks
1 packet
flaked almonds
(Contains: Almond; )
1 bag
salad leaves
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 220°C/200°C fan-forced. • Cut white turnip into bite-sized chunks, then place 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.
• While the pumpkin is roasting, thinly slice cucumber into half-moons. Roughly chop tomato. • 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. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• When the turnip 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 for 5 minutes. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Add cucumber, tomato and salad leaves. Toss to coat.
TIP: Pork can be served slightly blushing pink in the centre.
• Slice pork. • Divide pork, honey-roasted turnip and garden salad between plates. Spoon any pork resting juices over the pork. • Drizzle with dill-parsley mayo. Sprinkle toasted almonds over turnip to serve.
