HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTahini & Honey Glazed Pork
Tahini & Honey-Glazed Pork

Tahini & Honey-Glazed Pork

with Wedges, Pickled Onion Salad & Pine Nuts

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Tahini is such a versatile and delicious ingredient, it's almost impossible to stop ourselves from adding it to every dish. In this case, exceptions had to be made. We combined tahini dressing with honey to make a mouth-watering glaze for these juicy pork loin steaks, and the result; a humble dinner, quickly turned showstopper to say the least.

Tags:Low Calorie
Allergens:Tree NutsGlutenSoySesame

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet



1 packet

pork loin steaks





1 bag

mixed salad leaves

Not included in your delivery

Olive Oil

¼ cup

white wine vinegar

1.5 tbs

soy sauce

(ContainsGluten, Soy)

1.5 tbs


1.5 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2247 kJ
Fat17.8 g
of which saturates2.6 g
Carbohydrate46 g
of which sugars18.2 g
Protein45.1 g
Sodium922 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.


While the wedges are baking, thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the bowl with just enough water to cover the onion and stir to coat. Set aside until serving


While the onion is pickling, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a second small bowl. In a medium bowl, combine the soy sauce, honey, water and tahini, then season with salt and pepper. Set aside.


Season the pork loin steaks with salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the 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. Return the pan to a medium-high heat, then add the tahini glaze and cook until bubbling, 1 minute. Remove from the heat.


While the pork is cooking, roughly chop the cucumber and tomato. Reserve 1 tsp of pickling liquid, then drain the pickled onion. In a large bowl, combine the reserved pickling liquid and a drizzle of olive oil, then season with salt and pepper. Add the cucumber, tomato, pickled onion and mixed salad leaves and toss to coat.


Slice the pork loin. Divide the pork and wedges between plates. Drizzle the tahini glaze over the pork. Serve with the pickled onion salad. Garnish with the toasted pine nuts.