HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoneyed Pork Steak
Honeyed Pork Steak

Honeyed Pork Steak

with Roasted Pepper, Couscous and Minty Yoghurt Drizzle

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Allergens:MilkCereals containing Gluten

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Red Onion

75 grams

Greek Style Natural Yoghurt


1 bunch(es)


2 unit(s)

Pork Steak

1 grams

Moroccan Medley Couscous

(ContainsCereals containing Gluten)

1 sachet


Not included in your delivery

160 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1799 kJ
Energy (kcal)430 kcal
Fat8.0 g
of which saturates3.0 g
Carbohydrate51 g
of which sugars20.0 g
Protein38 g
Salt1.07 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C.Halve the pepper and discard the core and seeds. Slice into thin strips, halve the strips widthways.Halve, peel and slice the onion into 1cm wide slices.Pop the pepper and onion pieces on a baking tray, drizzle with oil and season with salt and pepper. Toss to combine and spread out in an even layer.Roast on the top shelf of your oven until softened and slightly charred, 12-15 mins.


Meanwhile, pop the yoghurt in a small bowl and season with salt and pepper. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Add the mint leaves to the yoghurt, stir together and set aside.


Fill and boil your kettle.Heat a drizzle of oil in a frying pan on medium high heat.While the oil heats up, season the pork on both sides with salt and pepper.Once hot, lay the pork steaks in the pan and fry for 4-5 mins on each side.IMPORTANT: Wash your hands after handling raw meat. The pork is cooked when no longer pink in the middle.


Meanwhile, put the couscous in a bowl.Pour the boiling water for the couscous (see ingredients for amount) into the bowl, stir together, then cover tightly with cling film. Leave the couscous to the side for 5 mins or until ready to serve.


Once the pork is cooked, remove the pan from the heat.Drizzle the honey into the pan and turn the pork so it gets a nice coating of honey.Set the pan aside for a couple of minutes to allow the pork to rest.


As the pork rests, fluff up the couscous with a fork and spoon onto plates.Serve with the pork and roasted veg on top and drizzle over any pork resting juices.Drizzle over the minty yoghurt sauce and enjoy!