Herbed Pork & Roasted Pumpkin
with Apple Salad & Hollandaise Sauce
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
When a classic is done well, it’s bound to be remembered and loved for a while. Pork loin cooked until golden and roast pumpkin and beetroot on the side with a serving of herb-infused Hollandaise sauce is going to be making its way into the history books for sure. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
beetroot
1
potato
1 packet
peeled pumpkin pieces
½ sachet
Herb & Mushroom Seasoning
1 packet
pork loin steaks
1 bag
Rocket leaves
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
½
apple
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut potato into bite-sized chunks. • Place beetroot, potato and peeled pumpkin pieces 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, combine herb & mushroom seasoning (see ingredients), a pinch of salt and a drizzle of olive oil in a medium bowl. Add pork loin steaks and turn to coat.
• When the veggies have 15 minutes remaining, heat a large frying pan over 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, thinly slice apple (see ingredients). • In a large bowl, add apple, rocket leaves and a drizzle of vinegar and olive oil. Toss to combine and season to taste. • In a small heatproof bowl, combine Hollandaise and a pinch of salt and pepper. Microwave in 10 second bursts until heated through. Set aside.
• Slice herby pork. • Divide pork, apple salad and roasted veggies between plates. • Serve with Hollandaise sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The herbed pork was tasty, and many enjoyed the apple salad's refreshing crispness alongside the roasted vegetables.
- Ease of prep: Simple to prepare yet packed with flavour; pre-cut pumpkin was particularly appreciated for convenience.
- Suggestions: Consider adding herbs to the roasted vegetables for extra flavour. Some found cooking the pork for less time improved tenderness.
- Portions: While many found the meal satisfying, some suggested adding extra vegetables or pork for heartier appetites.
- Vegetable tips: Roast beetroot longer than pumpkin; cut pumpkin into larger pieces to prevent overcooking and achieve better browning.
