HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Glazed Pork & Cheesy Potatoes With Roast Veggie Toss & Mayo
Cherry-Glazed Pork & Cheesy Potatoes with Roast Veggie Toss & Mayo

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

Top rated | Available all December

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Cook up a sweet cherry glaze, then use parsley 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.

This recipe is under 650kcal per serving.

Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 650kcal

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount









1 packet

cherry sauce

1 packet

pork loin steaks

1 bag

salad leaves

1 bag


1 packet



1 packet

grated Parmesan cheese


1 clove


Not included in your delivery


olive oil

½ tbs

balsamic vinegar

1 tbs

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2714 kJ
Fat21.6 g
of which saturates5.6 g
Carbohydrate63.5 g
of which sugars37.8 g
Protein48.9 g
Sodium420 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°/220°C fan-forced. Slice the red onion into wedges. Cut the potato and parsnip into bite-sized chunks. Cut the beetroot into small chunks.


Place the onion, parsnip and beetroot on a lined oven tray. Place the 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, scatter the grated Parmesan cheese over the 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 the garlic. In a small bowl, add the cherry sauce, 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 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). Reduce the heat to medium-low, then add the cherry sauce and turn the pork to coat, 1-2 minutes.


While the pork is resting, add the salad leaves to the roasted veggies and gently toss to combine.


Roughly chop the parsley leaves. Slice the seared pork. Divide the roast veggie toss between plates. Top with the cheesy potatoes and pork. Spoon over any remaining cherry sauce from the pan. Garnish with the parsley. Serve with the mayonnaise.