HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry, Thyme & Balsamic Glazed Pork
Cherry, Thyme & Balsamic-Glazed Pork

Cherry, Thyme & Balsamic-Glazed Pork

with Roast Veggie Toss & Toasted Almonds

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Oh, happy days! With a heavenly combination of colourful roasted veggies tossed among salad leaves, and a sticky-sweet cherry glaze enveloping the pork, this is a modern and delicious union that will be happily devoured by all.

Keep an eye out...Due to recent sourcing challenges, we’ve replaced orange kumara with red kumara, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly
Allergens:Tree NutsMilk

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




red kumara



1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)


brown onion

2 clove


1 bunch


1 packet

cherry sauce

1 packet

pork loin steaks

1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

20 g



½ tbs

balsamic vinegar

1 tbs

brown sugar

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2634 kJ
Fat19.5 g
of which saturates7.1 g
Carbohydrate72.2 g
of which sugars31.7 g
Protein43.4 g
Sodium329 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 parsnip, red kumara and carrot (all unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 25-30 minutes. When the veggies have 5 minutes cook time remaining, gently remove the oven tray and sprinkle over the flaked almonds. Bake until the veggies are tender and the almonds are golden, 3-5 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, thinly slice the brown onion. In a large frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion, season with salt and cook until lightly browned, 3-4 minutes. Reduce the heat to medium, then add a generous pinch of sugar and cook until softened, 3-4 minutes. Transfer to a small bowl.


While the onion is cooking, finely chop the garlic. Pick and finely chop the thyme leaves. In a small bowl, combine the cherry sauce, balsamic vinegar, brown sugar and water. Set aside. Season both sides of the pork loin steaks with salt and pepper. Return the frying pan to a medium- high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.


Return the frying pan to a medium heat with a drizzle of olive oil. Cook the garlic and thyme until fragrant, 1 minute. Add the cherry sauce mixture and cook until slightly thickened, 30 seconds.


Add the baby spinach leaves and onion to the tray with the roasted veggies and toss to combine.


Slice the pork. Divide the pork, roast veggie toss and toasted almonds between plates. Spoon the cherry, thyme and balsamic glaze over the pork.