HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney & Thyme Glazed Pork
Honey & Thyme Glazed Pork

Honey & Thyme Glazed Pork

with Cheesy-Mashed Potato & Garlic Veggies

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The only thing better than mashed potato is mashed potato plus cheese! This hearty side becomes creamy, rich and extra warming with the addition of flavoursome Parmesan. Add sweet and herby pork loin steaks and crisp, nutty veggies and this delicious dinner plate will get five stars!

Allergens:MilkTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 clove


1 unit


1 bag

green beans

1 bunch


1 packet

grated Parmesan cheese


1 packet

pork loin steaks

1 packet

slivered almonds

(ContainsTree Nuts)

1 unit


Not included in your delivery

olive oil

1 tbs


50 g



¼ tsp


2.5 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2960 kJ
Fat34.7 g
of which saturates17.8 g
Carbohydrate39.7 g
of which sugars13.6 g
Dietary Fibre0 g
Protein52 g
Cholesterol0 mg
Sodium619 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel and cut the potato into 2cm chunks. Thinly slice the carrot (unpeeled). Trim the green beans. Thinly slice the courgette into half-moons. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.


Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain, return to the saucepan and cover with a lid to keep warm.


While the potato is cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 3-4 minutes. Transfer to a medium bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until slightly softened, 2-3 minutes. Add the green beans and courgette and cook until just tender, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to the bowl with the almonds and cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Season both sides of the pork loin steaks with salt and pepper. When the oil is hot, add the pork and cook until just cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest. Return the pan to a medium heat with 1/2 the butter and a drizzle of olive oil. Once melted, add the honey and thyme and cook, stirring, until thickened and caramelised, 1-2 minutes. Pour over the pork.


While the pork is resting, add the grated Parmesan cheese, milk, the salt and the remaining butter to the pan with the potato. Mash with a potato masher or fork until smooth.


Divide the cheesy-mashed potato between plates and top with the garlic and almond veggies, pork and the honey and thyme sauce.