Ingredients
- 1/2 (800g) butternut pumpkin, peeled, cut into 3cm cubes
- 2 teaspoons honey
- 1 tablespoon olive oil
- 3/4 cup thickened cream
- 800g pork leg steaks
- 2 tablespoons wholegrain mustard
- 60g butter
- 1 leek, trimmed, halved lengthways, cut into ribbons
Method
- Step 1Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on tray. Drizzle with honey and oil. Bake for 45 minutes or until golden. Remove to a bowl. Add 1/2 cup cream. Using a potato masher, roughly mash pumpkin. Season with salt and pepper. Cover and set aside.
- Step 2Meanwhile, cut steaks in half. Spread mustard over both sides of steaks. Season with salt and pepper. Melt half the butter in a large non-stick frying pan over medium-high heat. Cook steaks for 2 minutes each side or until just browned. Add remaining cream. Reduce heat to low. Simmer for 2 to 3 minutes or until sauce thickens slightly and steaks are cooked through. Remove from heat.
- Step 3Heat remaining butter in a frying pan over medium-high heat. Add leek. Cook, stirring, for 3 to 4 minutes or until tender. Serve pork with mash and leek.
- Low carb
- Lower gi
Nutrition
2648 kj
Energy
38g
Fat Total
21g
Saturated Fat
5g
Fibre
50g
Protein
201mg
Cholesterol
382.83mg
Sodium
16g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Super Food Ideas
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