Teriyaki Pork & Roasted Sesame Pumpkin
with Pear Salad- Sesame
- Soy
- Gluten
What’s an instant way to bring bold flavours to pork steaks? Add this sweet 'n' salty teriyaki glaze. Teamed with roasted sesame pumpkin and a crisp salad, this meal will make your tastebuds sing! This recipe is under 650kcal per serving and under 40g carbohydrates per serving. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
peeled pumpkin pieces
1 sachet
mixed sesame seeds
(Contains: Sesame; )
½
pear
1 packet
teriyaki sauce
(Contains: Sesame, Soy; )
1 bag
salad leaves
1 packet
pork loin steaks
1
carrot
Not included in your delivery
1
olive oil
2 tsp
brown sugar
1 tsp
soy sauce
(Contains: Gluten, Soy; )
3 tbs
water
2 tsp
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot into bite-sized chunks. • Place carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 15-20 minutes.
Little cooks: Kids can help sprinkling over the sesame seeds and tossing the veggies.
• Meanwhile, thinly slice pear (see ingredients). • In a small bowl, combine teriyaki sauce, the brown sugar, soy sauce and the water. Set aside.
Little cooks: Kids can take charge by combining the ingredients!
• Season pork loin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate and cover with foil to rest, 5 minutes.
• When veggies have 5 minutes cook time remaining, return the frying pan to medium-high heat. Cook the teriyaki sauce mixture until slightly reduced, 2-3 minutes. • Remove from heat, then stir through any pork resting juices.
• In a large bowl, combine the rice wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add salad leaves and pear. Set aside.
• Toss salad. Thickly slice pork. • Divide roasted sesame pumpkin, pear salad and pork between plates. • Spoon teriyaki sauce over pork to serve. Enjoy!
Little cooks: Kids can add the finishing touch by spooning over the teriyaki sauce!
