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

1

parsnip

1

carrot

1 packet

flaked almonds

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

1

brown onion

1 bag

thyme

1 tbs

brown sugar

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

1 packet

pork loin steaks

1 bag

baby spinach leaves

2

kumara

2 clove

garlic

1 packet

cherry sauce

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

½ tbs

balsamic vinegar

1 tbs

water

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
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 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.

2

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.

3

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.

4

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.

5

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

6

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