One-Tray Pork & Italian Roast Veggie Toss with Fetta & Toasted Pepitas

One-Tray Pork & Italian Roast Veggie Toss with Fetta & Toasted Pepitas

Tonight hubby cooked this HELLO FRESH recipe whilst I worked on Website Design and Social Media and OMG it was amazing! This is the second HELLO FRESH recipe he cooked using the handy bigger than A4 size recipe card with easy to follow recipe steps. If you use my HELLO FRESH referral code of VANPIK or click the link at the bottom you too can enjoy the convencience of having everything you need for each recipe delivered to your door at $50 off the RRP. That's a HUGE saving. A box of 3 meals each for 2 people would only be $19.95! I just love a bargain and my HELLO FRESH box really lived up to its name. Fresh produce and both meals have been delicious. My hubby is often found reading cook books and trying new recipes so we are really enjoying the HELLO FRESH experience where everything you need to make the recipes is perfectly portioned so there is no wastage. Email me if you sign up and tell me what recipes you chose from the 7 available every week. Bon Appétit

 The combination of chilli and honey infuses this colourful meal with a comforting warmth that you’ll feel right down to your toes. Don’t forget to marinate your pork for as long as possible – every minute more you can spare equals tonnes of flavour at the time of eating.

Preparation Time: 45 minutes

Cooking difficulty: Level 1

Serving amount: 2

Nutritional Values

 per serving

Energy: (kJ) 2260 kJ

Fat: 23.2 g

of which saturates: 7.4 g

Carbohydrate 29.8 g

of which sugars 22.3 g

Protein 51.9 g

Sodium 379 mg


1 packet pork loin steak

1 clove garlic

1 packet peeled pumpkin

1 block fetta cheese (ContainsMilk)


1 unit red onion

1 packet pepitas

1 bag baby spinach leaves

1 pinch chilli flakes

1 sachet dried oregano

Not included in your delivery 

3 tsp honey

olive oil


Chopping board • Knife • Baking Paper • Baking Tray • Grater • Large Bowl • Tongs



1. Preheat the oven to 240°C/220°C fan-forced. Slice the peeled pumpkin into 2 cm cubes.  TIP: Chopping the pumpkin into small cubes ensure it cooks in the allocated time. Slice the red onion into thin wedges.


2. Place the pumpkin and red onion on an oven tray lined with baking paper. Drizzle with olive oil and 2/3 of the honey and sprinkle with the dried oregano and chilli flakes (if using)TIP:Some like it hot but if you don’t, just hold back on the chilli flakes. Season with a generous pinch of salt and pepper and toss to coat. Place on the top rung of the oven and cook for 25 minutes, or until tender.


3. While the veggies are cooking, peel and finely grate the garlic. In a large bowl, combine the pork loin, garlic, a drizzle of olive oil, the remaining honey and a pinch of salt and pepper. Rub to coat the pork and set aside to marinate while the veggies cook. TIP: The longer you allow the pork to marinate, the stronger the flavour will be.


4. When the veggies have about 10 minutes remaining, remove the oven tray and sprinkle over the pepitas. Add the marinated pork loin to the same tray and place back in the oven to cook for the remaining time, or until the vegetables are golden and the pork is cooked through. TIP:It’s okay to serve pork slightly blushing pink in the centre. Transfer the pork to a large plate, cover with foil and set aside to rest for a few minutes. Slice the pork into 2 cm thick strips.


5. Place the roasted veggies into a large mixing bowl and crumble in the fetta. Add the baby spinach leaves and the sliced pork and toss to combine. Season to taste with a pinch of saltand pepper.


6. Divide the pork and Italian roast veggie toss between plates.