Honey-Glazed Pork & Roast Root Veggie Salad
with Zesty Aioli & Pumpkin Seeds
- Eggs
- Soy
Bring dinner back to its roots (pun intended) by roasting root veggies to unlock that crisp earthy flavour. If you want to branch out, then we suggest glazing pork in a sweet honey drizzle. It’s a pairing that brings a taste of home cooking to this meal that we simply love. Unfortunately, this week's green beans were in short supply, so we've replaced them with silverbeet. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1
beetroot
1
carrot
2
potato
1 packet
Pumpkin Seeds (Pepitas)
½
lemon
2 clove
garlic
1 bag
Silverbeet
1 packet
garlic aioli
(Contains: Eggs, Soy)
1 packet
pork loin steaks
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tsp
honey
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut carrot and potato into bite-sized chunks. • Place veggies 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. • When the veggies have 5 minutes cook time remaining, remove the tray from the oven, sprinkle over pumpkin seeds and roast until toasted.
• While the veggies are roasting, zest lemon to get a pinch, then slice into wedges. Finely chop garlic. De-stem and roughly chop silverbeet. • In a small bowl, combine garlic aioli and lemon zest. Season with salt and pepper. Set aside.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steak and turn to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat, then add the honey, turning pork to coat. Transfer to a plate and set aside.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook silverbeet until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • When the veggies have roasted, transfer garlicky silverbeet to the tray, squeeze over some lemon juice and gently toss to combine. Season to taste.
• Slice honey-glazed pork. • Divide roast root veggie salad between plates. • Top with pork and spoon over any resting juices. • Dollop over zesty aioli and serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The honey glaze on the pork was a hit, and many enjoyed the roasted root vegetables, especially the beetroot.
- Ease of prep: Most found it straightforward to prepare, though some felt it was a bit complex for a weeknight meal.
- Suggestions: Consider cooking the beetroot longer for better tenderness. Add the honey glaze to boost the pork's flavour and moisture.
- Next-day meals: The portion sizes were generally good, with some customers adding extra vegetables for a heartier meal.
