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.

This recipe is under 650kcal per serving.

Tags:Kid FriendlyUnder 650kcal
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





1 packet

flaked almonds

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


brown onion

1 bag


1 tbs

brown sugar

(May be presentGluten, Peanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

pork loin steaks

1 bag

baby spinach leaves



2 clove


1 packet

cherry sauce

Not included in your delivery

olive oil

20 g



½ tbs

balsamic vinegar

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2526 kJ
Fat20 g
of which saturates7.4 g
Carbohydrate63.9 g
of which sugars38.8 g
Protein40.9 g
Sodium250 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 220°C/200°C fan-forced. Peel the kumara. Cut the kumara, parsnip and carrot into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray, then roast for 20-25 minutes. When the veggies have 5 minutes cook time remaining, gently remove the tray and sprinkle with the flaked almonds. Roast until the veggies are tender and the almonds are golden, 3-5 minutes.


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 pinch of sugar and cook until softened, 3-4 minutes. Transfer to a 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 the water. Set aside. Season both sides of the pork loin steaks. 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.

TIP: Pork can be served slightly blushing pink in the centre.


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.