Citrus-Cherry Glazed Pork Steak

Name: Citrus-Cherry Glazed Pork Steak with Mash & Almond Veggies
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Cherry Sauce; 300 g Pork Loin Steaks; 1 Orange; 2 packet Potato; 1 Carrot; 1 Courgette; 1 packet Flaked Almonds; 2 Garlic; 1 drizzle olive oil; 40 g butter; 2 tbs milk

with Mash & Almond Veggies

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We’re bringing the sweet and juicy taste of a fruit orchid to your pork steak dinner with a rich orange and cherry glaze. It adds those zesty sweet notes to brighten up this dish and leave you with a smile that only vibrant fruit can bring.

This recipe is under 650kcal per serving.

Allergens:

Almond

•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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Cherry Sauce

300 g

Pork Loin Steaks

Orange

2 packet

Potato

Carrot

Courgette

1 packet

Flaked Almonds

Garlic

Not included in your delivery

1 drizzle

olive oil

40 g

butter

2 tbs

milk

Nutrition Values

Calories611 kcal

Energy (kJ)2560 kJ

Fat26.7 g

of which saturates13.3 g

Carbohydrate46.2 g

of which sugars32.8 g

Dietary Fibre8 g

Protein42.4 g

Sodium537 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.

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Halve orange (see ingredients). Thinly slice carrot into sticks. Roughly chop baby leaves. • Peel potato, then cut into large chunks. Finely chop garlic. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Under adult supervision, older kids can help peel the potato.

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until just tender, 4-5 minutes. • Add baby leaves and cook until softened, 1-2 minutes. • Add garlic and flaked almonds and cook until fragrant, 1-2 minutes. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

• Remove pan from heat, then add cherry sauce and a squeeze of orange juice (1 tbs for 2 people / 2 tbs for 4 people). Turn pork to coat. • Transfer to a plate, cover and rest for 5 minutes.

• Slice citrus-cherry glazed pork. • Divide mash, almond veggies and pork between plates. • Spoon remaining citrus-cherry sauce over pork to serve. Enjoy!