HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Pork & Creamy Spinach
Cheesy Pork & Creamy Spinach

Cheesy Pork & Creamy Spinach

with Roasted Potato Chunks & Garlic Veggies

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We've turbo-charged your pork tonight! Special additions like a too-good-to-be-true cheesy and creamy spinach sauce, herbed spices on the golden chunks of potato and a robust side of veggies are what it's all about. Happy days indeed!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

garlic & herb seasoning

1 bag

baby broccoli



1 packet

pork loin steaks

½ bottle



½ sachet

chicken-style stock powder

1 bag

baby spinach leaves

3 clove


1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Fat35.1 g
of which saturates21.4 g
Carbohydrate44.5 g
of which sugars17.4 g
Protein52.4 g
Sodium1019 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, sprinkle over the garlic & herb seasoning and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.


While the potatoes are roasting, cut the baby broccoli into bite-sized pieces. Thinly slice the carrot into half-moons. Finely chop the garlic.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the baby broccoli and carrot, tossing, until tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season. Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.


Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, season the pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.


While the pork is resting, wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Add the remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients) and chicken-style stock powder (see ingredients) and cook until slightly reduced, 1-2 minutes. Remove the pan from the heat, then stir through the shredded Cheddar cheese and baby spinach leaves.


Slice the pork. Divide the pork, garlic veggies and roasted potato chunks between plates. Spoon the creamy spinach sauce over the pork to serve.