What’s an instant way to bring bold flavours to pork steaks? Add this sweet 'n' salty teriyaki glaze. Teamed with roasted pumpkin wedges and a crisp salad, this meal will make your tastebuds sing!
This recipe is under 650kcal per serving.
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
peeled pumpkin pieces
mixed sesame seeds(ContainsSesame)
teriyaki sauce(ContainsSesame, Gluten, Soy)
pork loin steaks
soy sauce(ContainsGluten, Soy)
rice wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Place the peeled pumpkin wedges on a lined oven tray. Drizzle with olive oil, sprinkle over the mixed sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 15-20 minutes.
While the pumpkin is roasting, thinly slice the pear (see ingredients). Thinly slice the cucumber into half-moons. In a small bowl, combine the teriyaki sauce, the brown sugar, soy sauce and the water. Set aside.
In a large bowl, combine the rice wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves, pear and cucumber. Set aside.
Season the pork loin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. 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.
TIP: Pork can be served slightly blushing pink in the centre.
When the pumpkin has 5 minutes cook time remaining, return the frying pan to a medium-high heat. Cook the teriyaki sauce mixture, stirring, until slightly reduced, 2-3 minutes. Remove from the heat, then stir through any pork resting juices.
Toss the salad. Slice the pork. Divide the pork, sesame pumpkin wedges and cucumber salad between plates. Spoon the teriyaki glaze over the pork to serve.