HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Pork Steaks
Garlic Pork Steaks

Garlic Pork Steaks

with Honey Roasted Butternut Squash

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Here’s a dish that requires minimum effort but delivers maximum flavour. Succulently sweet honey marinated pork with roasted butternut squash, caramelised red onions, crumbled feta and a fresh, crispy salad...If that doesn’t sound like music to your ears, you must have already eaten! A top tip from our chefs is making sure your frying pan is nice and hot before adding your pork steaks - sealing your meat on a high heat will lock in all the flavour and make them lovely and juicy!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

1 pinch

Chilli Flakes

2 clove

Garlic Clove

1 sachet


2 unit(s)

Pork Steak

1 pack(s)

Pumpkin Seeds

1 block(s)

Feta Cheese


1 bag(s)

Lambs Lettuce and Bulls Blood Mix

Not included in your delivery

3 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2703 kJ
Energy (kcal)646 kcal
Fat41.0 g
of which saturates15.0 g
Carbohydrate31 g
of which sugars20.0 g
Protein40 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Mixing Bowl
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Slice the butternut squash in half lengthways (no need to peel!) and scoop out the seeds. Slice it widthways into about 1cm thick pieces, then chop it into 1cm cubes. Halve, peel and chop the red onion into wedges - about four wedges per half.


Spread the butternut squash and onion out on a baking tray. Drizzle over half the honey, a good glug of oil, a pinch of chilli flakes (careful, they're hot!), salt and pepper. Toss to ensure an even coating. Place on the top shelf of your oven and roast until soft and starting to caramelise, about 20-25 mins.


Meanwhile, peel and grate the garlic (or use a garlic press). In a mixing bowl, combine the garlic, oil (see ingredients for amount) and remaining honey. Season with a good pinch of salt and pepper. Add the pork steaks to the bowl and use your hands to coat the pork well in the marinade. IMPORTANT: Wash your hands, board and equipment after handling raw meat.


Heat a frying pan on medium heat (no oil). When hot, add the pork steaks and fry until golden brown, 1-2 mins on each side TIP: Leave the excess marinade in the bowl, we'll use it later! We will finish the pork steaks in the oven, so don't fry them for too long or they may overcook! When they are done, simply remove the pan from the heat and wait till the veg is ready for them.


When the veg has been cooking for 20-25 min and is crispy, turn it and lay the pork steaks on top, ensuring you tip any marinade leftover from the bowl onto the tray. Scatter over the pumpkin seeds. Return the tray to the oven to cook for a further 8-10 mins. TIP: The pork is cooked when no longer pink in the middle. When the pork is done, remove it to a plate and cover it loosely with foil to rest while you finish up.


Serve the roasted veggies in bowls. Crumble over half the feta cheese. Slice the pork into 1cm strips and lay on top of the veg before crumbling over the remaining feta. Pop a handful of salad on the side and pour over any juices from the roasting tray - the flavour is delicious. Enjoy!