Orange-Cherry Glazed Pork Steak
with Chive Mash & Macadamia Veggies
- Milk
- Tree Nuts
- May contain traces of allergens
- Wheat
- Gluten
- Eggs
- Milk
- Fish
- Traces of Cashew
- Almond
- Sesame
- Soy
The table has been laid, there’s wrapping on the floor and bellies are rumbling in anticipation for this fruitful dinner spread. A festive orange and cherry glaze has been whipped up to bring a smile to this pork steak. The luxurious addition of crushed macadamias to the veggies is the cherry on top. *This recipe is under 650kcal per serving.*
Ingredients
1 bag
chives
1
orange
1 bag
baby broccoli
1
carrot
2
potato
1 packet
Crushed Macadamias
(Contains: Tree Nuts; )
1 packet
pork loin steaks
1 sachet
Garlic & Herb Seasoning
1 packet
Cherry Sauce
(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy)
2 clove
garlic
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Finely chop chives and garlic. Halve the orange. Thinly slice carrot into sticks. • Peel potato, then cut into large chunks.
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 chives, 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 drizzle of olive oil. Cook baby broccoli and carrot until tender, 5-6 minutes. • Add garlic and crushed macadamias and cook until fragrant, 1-2 minutes. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.
• Meanwhile, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil in a medium bowl. • 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 glazed pork. • Divide chive mash, macadamia veggies and pork between plates. • Spoon over orange-cherry sauce from the pan. Enjoy!
