Double Cherry-Glazed Pork & Cheesy Potatoes

Name: Double Cherry-Glazed Pork & Cheesy Potatoes with Roast Veggie Toss & Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; ½ Onion; 2 potato; 1 carrot; 1 beetroot; 1 packet Grated Parmesan Cheese; 1 clove garlic; 1 packet Cherry Sauce; 2 tsp balsamic vinegar; 1 tbs brown sugar; 2 packet pork loin steaks; 1 bag baby spinach leaves; 1 packet mayonnaise; ½ bag parsley

with Roast Veggie Toss & Mayo

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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.

We’ve replaced the white turnip in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Milk

•Eggs

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

Onion

potato

carrot

beetroot

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 clove

garlic

1 packet

Cherry Sauce

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

2 packet

pork loin steaks

1 bag

baby spinach leaves

1 packet

mayonnaise

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

½ bag

parsley

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

1 tbs

brown sugar

Nutrition Values

Energy (kJ)3428 kJ

Fat24 g

of which saturates6.2 g

Carbohydrate64.4 g

of which sugars43.2 g

Protein84.1 g

Sodium508 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 Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°/220°C fan-forced. • Slice onion into wedges (see ingredients). Cut potato and carrot into bite-sized chunks. Cut beetroot into 1cm chunks.

• Place onion, carrot 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, add cherry sauce, the balsamic vinegar, brown sugar, garlic and a splash of water. Stir to combine.

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

TIP: Cook pork loin steak in batches for best result!

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

• Slice seared pork. • Divide roast veggie toss between plates. Top with cheesy potatoes and pork. Spoon over any remaining cherry sauce from the pan. • Tear over parsley (see ingredients) to serve. Serve with mayonnaise. Enjoy!