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Seared Pork & Sesame Pumpkin Wedges

Seared Pork & Sesame Pumpkin Wedges

with Teriyaki Glaze & Cucumber Salad

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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.

Tags:Kid FriendlyUnder 650kcal
Allergens:SesameGlutenSoy

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

peeled pumpkin pieces

1 sachet

mixed sesame seeds

(ContainsSesame)

½

pear

1

cucumber

1 packet

teriyaki sauce

(ContainsSesame, Gluten, Soy)

1 bag

salad leaves

1 packet

pork loin steaks

Not included in your delivery

olive oil

½ tbs

brown sugar

1 tsp

soy sauce

(ContainsGluten, Soy)

2.5 tbs

water

½ tbs

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1767 kJ
Fat12.7 g
of which saturates2.5 g
Carbohydrate31.4 g
of which sugars24.1 g
Protein41.9 g
Sodium695 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.