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, thereâs 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
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour:Â The cherry glaze and pork were well liked, with the glaze described as a highlight; some reviewers found the garlic a little heavy, so adjust to taste.
- Ease of prep:Â One reviewer suggested roasting the carrots in the oven to free up the frying pan, making it easier to cook the sauce and cabbage without juggling too many components.
- Suggestions:Â Consider cooking the root vegetables in the oven to free up the stove top, which one reviewer noted would help keep all components hot at the same time.
