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Honey-Thyme Glazed Pork

Honey-Thyme Glazed Pork

with Hasselback Potatoes

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Ain’t life a lot like good food? It’s always a balance between the sweet and the savoury. We’ve walked the tightrope with this delicate blend of succulent pork with honey and thyme, hasselback potatoes and greens. Take a bite into this slice of life!

Allergens:Milk

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 Time55 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 bag

baby potatoes

2 unit

courgette

1 packet

pork loin steaks

1 bunch

thyme

2 head

broccoli

1 clove

garlic

Not included in your delivery

olive oil

2 tbs

honey

80 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2440 kJ
Fat20.1 g
of which saturates11.7 g
Carbohydrate44 g
of which sugars12.2 g
Dietary Fibre0 g
Protein50.1 g
Cholesterol0 mg
Sodium180 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Spoon
Strainer
Plate
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 240°C / 220°C fan-forced. Bring a medium saucepan of water to the boil. Add the baby potatoes (unpeeled) to the boiling water and cook for 10 minutes. Drain and run under cold water until cool enough to handle. Place 1 potato on a chopping board between two wooden spoons. Thinly slice the potato without cutting all the whole way through. Repeat with the remaining potatoes. Place on an oven tray lined with baking paper. Season with a generous pinch of salt and pepper and generously drizzle with olive oil. Roast for 30-35 minutes, or until tender.

2

While the potatoes are cooking, cut the broccoli into 2cm florets and roughly chop the stalk. Cut the courgette into 1cm chunks. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli florets and stem and cook, stirring, for 5-6 minutes, or until almost tender. TIP: Add a dash of water to help the broccoli cook faster. Add the courgette and cook, stirring, for a further 3-4 minutes, or until tender. Add the garlic and cook for 1 minute, or until fragrant. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

4

When the potatoes have 10 minutes cook time remaining, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Season the pork loin steaks with a pinch of salt and pepper on both sides. When the oil is hot, cook the pork for 2-3 minutes on each side (depending on thickness), or until almost cooked through. TIP: It's okay to serve pork slightly blushing in the centre.

5

Reduce the heat to low, add the honey, thyme and butter to the pan and spoon over the pork for a further 2 minutes, or until the sauce begins to thicken. Transfer the pork to the plate with the greens. Continue cooking the honey-thyme sauce for a further 1 minute, or until syrupy and caramelised.

6

Divide the hasselback potatoes,greens and honey-thyme glazed pork between plates. Drizzle with the remaining honey-thyme sauce.

TIP: For kids, follow our serving suggestion in the main photo!