Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
7
Low
Nutrition per serving
Calories360.3 kcal (18%)
Total Fat19.1 g (27%)
Carbs13 g (5%)
Sugars10.9 g (12%)
Protein32.9 g (66%)
Sodium268.2 mg (13%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 220°C
OvenPreheatStep 2
Chop beetroot and pumpkin in small cubes. Lay out on lined baking tray. Drizzle with olive oil and salt and pepper. Toss to coat the roast for 20-25 minutes or until tender.
Step 3
In small bowl combine honey, mustard, water and garlic. Set aside.
Step 4
When veggies have 15mins remaining season pork with salt the fry in a medium frypan till just cooked, 3-4 minutes each side. In the last minute add the honey mustard glave and coat both sides of pork till sauce is bubbling. Transfer to a plate and cover with foil, let rest for 5 minutes.
Step 5
While the pork rests combine the roasted vegies with the bay spinach and drizzle with white wine vinegar and olive oil. Slice the pork and plate with a crumble of feta over the salad. Drizzle any remaining honey mustard glaze over the pork to serve.
