Roast Pork and Pumpkin with Asparagus and Feta

Roast Pork and Pumpkin with Asparagus and Feta

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 18, 2018.

-Instead of using the oven, you could boil the broccoli and asparagus for 3-4 minutes and toast the almonds in a dry pan before cooking the pork


Ingredients

MASH

  • 1 pack diced pumpkin
  • 2 carrot, diced 2cm

GREENS

  • 1 broccoli, cut into small florets and stalk diced 2cm
  • 1 bunch asparagus, trimmed and halved widthways
  • 1 pack sliced almonds

PORK

  • 1 pack lean pork sirloin steaks
  • 1 brown onion, thinly sliced
  • 1 pack pork gravy mix
  • 1 cup chicken stock

TO SERVE

  • ½ pack feta cheese, crumbled

Steps

  1. Preheat oven to 220ºC. Bring a full kettle to the boil. Add the boiling water and a pinch of salt to a medium pot, then bring back to the boil.
  2. Prep & cook mash. Add pumpkin and carrot to the pot of boiling water. Cook for 18-20 minutes, until tender. Drain well, then return to pot with ½ tsp olive oil and mash until smooth. Season.
  3. Prep & cook greens. Toss broccoli with ½ tsp oil on a lined oven tray and season. When mash has 10 minutes cook time remaining, roast broccoli for 6 minutes to begin with. After 6 minutes, toss asparagus and almonds through broccoli. Roast for a further 8 minutes, until tender.
  4. Prep & cook pork. Heat ½ tsp oil in a fry-pan on medium-high heat. Pat pork dry and season. Cook pork for 3-5 minutes each side (depending on thickness), or until just cooked. Rest, covered.
  5. Wipe same pan clean and return to medium-high heat with ½ tsp oil. Cook onion with a pinch of salt for about 4 minutes, until softening. Add pork gravy mix and stock. Cook for 2-3 minutes, until gravy has thickened slightly.
  6. . Thinly slice pork, reserving resting juices.
  7. Serve mash and greens topped with pork, gravy, resting juices and feta cheese.

Nutritional Information

Energy 1551 kj
371 kcal
Protein 39.2g
Carbohydrate 15.5g
Fat 15.3g