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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
Allergens:Milk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 sachet

garlic & herb seasoning

1 bag

baby broccoli

1

carrot

1 packet

pork loin steaks

½ bottle

cream

(ContainsMilk)

½ sachet

chicken-style stock powder

1 bag

baby spinach leaves

3 clove

garlic

1 packet

shredded Cheddar cheese

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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

3

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.

4

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.

5

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.

6

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