NZ Caramelised Onion-Glazed Pork
with Cheesy Veggie Fries & Silverbeet
- Milk
- Sulphites
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
300 g
Pork Loin Steaks
1 packet
Onion Chutney
(Contains: Sulphites; )
1 sachet
Thyme
1
Silverbeet
1 packet
Potato
1
Carrot
2
Garlic
2
Parsnip
Nutrition Values
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut the potato and parsnip into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake for 20 minutes. After 20 minutes of cook time, remove the tray from the oven, then sprinkle over the shredded Cheddar cheese and bake until melted and golden, 5 minutes.
• While fries are baking, roughly chop silverbeet. Thinly slice carrot into sticks. Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and cook until tender, 2-3 minutes. • Add silverbeet and garlic and cook until fragrant, 3-4 minutes.
• Return 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). TIP: Pork can be served slightly blushing pink in the centre.
• Add onion chutney, thyme leaves, the butter and a splash of water and cook, turning until slightly reduced, 1 minute.
• Divide caramelised onion-glazed pork steak, cheesy veggie fries and garlic veg between plates. • Spoon any remaining glaze over the pork to serve. Enjoy!
