The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Steak with Roasted Squash & Mint Salsa
A salad beaming with flavour, crunch, and goodness! We sizzle free-range British pork loins, over a griddle pan till golden and juicy. Paired with roasted squash and speckled with pomegranate seeds. A handful of fresh-cut mint and a scatter of flaked almonds complete the meal. The best of British summer on a plate.
High protein
4 of 5 a day
Serving size
Ingredients
- 1 small butternut squash
- 1 onion
- 4 free-range pork loins
- 1 handful of fresh mint
- 1 tbsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 cauliflower
- 80g rocket
- 1 pomegranate
- 1 unwaxed lime
- 80g brown rice (brown rice (100%))
- 20g flaked almonds (Nuts)
Nutritional Information
Calories: 604
Protein: 41g
Carbs: 45g
Fat: 33g
Pork Steak with Roasted Squash & Mint Salsa
A salad beaming with flavour, crunch, and goodness! We sizzle free-range British pork loins, over a griddle pan till golden and juicy. Paired with roasted squash and speckled with pomegranate seeds. A handful of fresh-cut mint and a scatter of flaked almonds complete the meal. The best of British summer on a plate.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the squash into 1cm thick slices. Remove the leaves and cut the cauliflower into florets. Place both on a lined baking tray and toss with za'atar, sea salt and black pepper and 1 tbsp oil. Roast for 20-25 mins, turning halfway through, until soft and golden brown.
- Boil the kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Season the pork with sea salt. Heat a large frying pan with 1 tbsp oil on medium-high (we used the HexClad 30cm Hybrid Pan). Once the pan is hot, add the pork and cook for 6 mins per side, until golden. Seal the edges, then transfer to the baking tray and continue to roast for 7 mins, until cooked through. Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary, then remove from the pan and leave to rest.
- Meanwhile, reheat the large frying pan on medium-high heat. Once hot, add the flaked almonds and toast 2-3 mins, turning regularly until golden. Remove and set aside. Halve the pomegranate and remove the seeds.
- Make the salsa; zest the lime. Finely dice the onion. Pick the mint leaves from their stalks and roughly chop. In a small mixing bowl, combine the onion, mint, lime zest, lime juice, 2 tsp oil and a pinch of sea salt.
- Mix the squash, cauliflower and rice with the rocket and salsa (add any pork cooking juices too). Top with the pork and scatter over the pomegranate seeds and flaked almonds.
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