HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Spiced Pork Steaks & Beetroot Relish
Quick Spiced Pork Steaks & Beetroot Relish

Quick Spiced Pork Steaks & Beetroot Relish

with Garlic Mash, Sautéed Cabbage & Baby Broccoli

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What’s a quick and easy way to make succulent pork bursting with flavour? Add a tangy beetroot relish that’s hard to beat, then team it with colourful veggies paired with garlic mash for a meal that’s all kinds of yum!

This recipe is under 650kcal per serving.

Tags:Under 650kcalQuick

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 bag

baby broccoli



1 sachet

chicken-style stock powder

1 packet

pork loin steaks

1 bag

shredded cabbage mix

1 tbs

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts, Sulphites)

1 packet

beetroot relish

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

40 g



2 tbs



1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2430 kJ
Fat20.2 g
of which saturates11.9 g
Carbohydrate52.6 g
of which sugars29.1 g
Protein44.6 g
Sodium1285 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Boil the kettle. Peel garlic. Trim baby broccoli. Cut potato into large chunks. Half-fill a large saucepan with the boiling water over a high heat with a pinch of salt. • Cook potato and garlic in boiling water for 10 minutes. Place a colander or steamer basket on top of the saucepan, then add baby broccoli. Cover with a lid and steam until broccoli is tender and potato can be easily pierced with a fork, 5 minutes. • Transfer baby broccoli to a medium bowl and season to taste. Set aside. Drain potato and garlic, then return to saucepan. • Add chicken-style stock powder, the milk and butter, then mash until smooth. Cover to keep warm.


• Meanwhile, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add pork loin steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.


• Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook shredded cabbage mix until tender, 4-5 minutes. • Add the brown sugar and a drizzle of white wine vinegar and water and cook until softened, 3-4 minutes.


• Slice spiced pork. • Divide garlic mash, pork, sautéed cabbage and steamed baby broccoli between plates. • Top pork with beetroot relish to serve.