Citrus-Cherry Glazed Pork Steak
with Mash & Almond Veggies
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.
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
Ingredients
½
orange
1
carrot
1 packet
baby leaves
2
potato
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
Garlic & Herb Seasoning
1 packet
pork loin steaks
1 packet
Cherry Sauce
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• 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!