Pork Loin & Crumbed Pumpkin

Pork Loin & Crumbed Pumpkin

with Salad & Creamy Pesto Dressing

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Our new fan favourite in the HelloFresh kitchen (and undoubtedly in yours too) - the crumbed butternut pumpkin, or what we prefer to call, the ‘crumpkin’. The whole dish goes down a treat, but let’s just say we know which part you’ll be reaching for first!

Tags:Low Calorie
Allergens:GlutenMilkTree NutsEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 clove


1 packet

peeled pumpkin

1 unit


1 unit


1 bunch


1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy)

2 packet

pork loin steaks

1 bag

mixed salad leaves

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Eggs)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1900 kJ
Fat19.4 g
of which saturates2.3 g
Carbohydrate25.1 g
of which sugars11.4 g
Protein42.7 g
Sodium196 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Slice the peeled pumpkin into 1cm wedges. Roughly chop the cucumber and tomato. Finely chop the parsley.


In a small bowl, combine the panko breadcrumbs, garlic, parsley, a generous pinch of salt and pepper and a generous drizzle of olive oil. Mix well to combine.


Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Top the pumpkin wedges with the herb crumb and gently press down so it sticks. Roast until golden and tender, 20-25 minutes. TIP: Don’t worry if the crumb falls off, you’ll use it later!


While the pumpkin is roasting, season the pork loin steaks with salt and pepper. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.


While the pork is resting, add the cucumber, tomato and mixed salad leaves to a medium bowl. Add the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine.


Thickly slice the pork. Divide the crumbed pumpkin and salad between plates and top with the pork. Spoon any resting juices over the pork. Sprinkle over any remaining herb crumb and serve with the creamy pesto dressing.