Cherry-Glazed Pork & Cheesy Potatoes with Roast Veggie Toss & Mayo

Name: Cherry-Glazed Pork & Cheesy Potatoes with Roast Veggie Toss & Mayo Top rated | Available all August
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 Brown Onion; 2 potato; 1 parsnip; 1 beetroot; 1 packet Cherry Sauce; ½ tbs balsamic vinegar; 1 tbs brown sugar; 1 packet pork loin steaks; 1 bag baby spinach leaves; 1 bag herbs; 1 packet mayonnaise; 1 packet Grated Parmesan Cheese; 1 clove garlic

Top rated | Available all August

Get up to $175 off

Cook up a sweet cherry glaze, then use fresh herbs as a garnish for the perfect toppings for tender seared pork loin steaks. With a hearty side of cheesy potatoes and sweet roasted veggies, this classic meal is simple yet stunning.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

potato

parsnip

beetroot

1 packet

Cherry Sauce

(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy. )

1 packet

pork loin steaks

1 bag

baby spinach leaves

1 bag

herbs

1 packet

mayonnaise

(Contains: Eggs; May be present: Wheat, Cashew, Almond, Sesame, Soy, Fish. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 clove

garlic

Not included in your delivery

olive oil

½ tbs

balsamic vinegar

1 tbs

brown sugar

Nutrition Values

Energy (kJ)2823 kJ

Fat22.9 g

of which saturates5.8 g

Carbohydrate66.4 g

of which sugars38.3 g

Protein49.4 g

Sodium442 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°/220°C fan-forced. • Slice onion into wedges. Cut potato and parsnip into bite-sized chunks. Cut beetroot into small chunks.

• Place onion, parsnip and beetroot on a lined oven tray. Place potato on a second lined oven tray. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. • In the last 5 minutes of cook time, sprinkle grated Parmesan cheese over potato, then return to the oven and bake until golden and melted.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, finely chop garlic. • In a small bowl, combine cherry sauce, the balsamic vinegar, brown sugar, garlic and a splash of water.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). • Reduce heat to medium-low, then add cherry sauce mixture and turn pork to coat, 1-2 minutes. Set aside to rest.

• Meanwhile, add baby spinach leaves to the roasted veggies and gently toss to combine.

• Roughly chop herbs. Slice seared pork. • Divide roast veggie toss and cheesy potatoes between plates. Top with pork and spoon over any remaining cherry sauce from the pan. • Garnish with herbs. Serve with mayonnaise. Enjoy!