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Pork & Garlic-Herb Pumpkin Wedges

Pork & Garlic-Herb Pumpkin Wedges

with Dill & Parsley Mayo

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We've elevated this classic dish by giving our succulent pork steaks a coat of our tasty Aussie spice blend, then topping them off with a mouth-watering creamy pesto sauce. And the trick to making these pumpkin wedges delicious? Roasting them in our tasty garlic and herb seasoning until golden and tender.

Tags:Low Calorie
Allergens:Eggs

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

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled pumpkin

1 sachet

garlic & herb seasoning

1 clove

garlic

1 bunch

broccolini

1 unit

courgette

1 packet

pork loin steaks

1 sachet

Aussie spice blend

1 packet

dill & parsley mayonnaise

(ContainsEggsMay be presentTree Nuts)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1970 kJ
Fat19.7 g
of which saturates2.3 g
Carbohydrate26.7 g
of which sugars16.1 g
Protein45.4 g
Sodium941 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Slice the pumpkin into 1cm wedges. Place the pumpkin, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil on an oven tray lined with baking paper and toss to coat. Roast until tender, 25-30 minutes.

2

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Trim and halve the broccolini lengthways. Cut the courgette into batons. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the pork loin steaks and toss to coat.

3

In a large frying pan, heat a drizzle of olive oil 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). Set aside on a plate and cover with foil to rest for 5 minutes.

TIP: Pork can be served slightly blushing pink in the centre. TIP: Don’t worry if your pork gets a little charred during cooking. It adds to the flavour!

4

Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the broccolini and courgette and cook until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Set aside.

5

Reserve the pork resting juices. Thickly slice the pork.

6

Divide the roast pumpkin wedges, pork and veggies between plates. Top the pork with the dill & parsley mayonnaise and spoon over the pork resting juices.