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Teriyaki Pork Steaks

Teriyaki Pork Steaks

with Broccoli, Carrots and Peanuts

Low Carb
Lower Carb
Under 650 calories

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 war 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 Time30 minutes
Cooking time25 minutes


serving amount

4 unit(s)


2 unit(s)

Pork Loin Steaks

300 grams

Broccoli Florets

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

50 grams

Teriyaki Sauce

(Contains Soya)

15 grams

Sambal Paste

1 sachet(s)

Maple Syrup

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

25 milliliter(s)



Nutritional information

Energy (kJ)2020 kJ
Energy (kcal)483 kcal
Fat17.7 g
of which saturates4.3 g
Carbohydrate34.3 g
of which sugars28.7 g
Protein46.8 g
Salt1.96 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray



Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrot, then halve lengthways (no need to peel). Cut into roughly 1cm wide, 5cm long batons.

Place the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through cooking.


Heat a large frying pan on medium-high heat with a drizzle of oil.

Season the pork steaks with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw pork.



Once hot, add the pork steaks. Cook, turning regularly, until browned, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw pork. It's cooked when no longer pink in the middle.


Meanwhile, when the carrots have 12-15 mins remaining, add the broccoli florets to the other side of the tray. Drizzle with oil. Season with salt and pepper and toss to coat.

Roast the broccoli until the edges are crispy and slightly charred, 12-15 mins.

When the veg has 2-3 mins remaining, add the peanuts to the baking tray and roast for the remaining time until golden, 2-3 mins.

If you’d prefer to, when the pork has 3-5 mins remaining, boil your broccoli until tender, 3-5 mins. Season with salt and pepper.


When the pork has 2-3 mins remaining, add the teriyaki sauce, sambal paste, maple syrup, half the sesame seeds and the water (see pantry), stirring to mix through.

Once cooked, transfer the pork to a plate to rest and cover to keep warm. IMPORTANT: The pork is cooked when no longer pink in the middle.


Slice the pork widthways into 1cm thick slices and fan out onto the plates. Drizzle any remaining teriyaki sauce over the pork.

Share the roasted carrots, broccoli and peanuts between your plates and scatter the remaining sesame seeds over the veg.