Thyme & Caramelised Onion-Glazed Pork
with Cheesy Fries & Apple Salad
Ain’t life a lot like good food? It’s always a balance between the sweet and the savoury. We’ve walked the tightrope with this delicate blend of succulent pork with caramelised onion and thyme, cheesy fries and a crunchy apple salad. Take a bite into this slice of life!
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
2
potato
1
apple
½
carrot
1 bag
thyme
1 packet
pork loin steaks
1 bag
salad leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Onion Chutney
(Contains Sulphites; )
Not included in your delivery
olive oil
2 tbs
water
1.5 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then bake for 20 minutes. After 20 minutes of cook time, remove the tray from the oven, sprinkle over the shredded Cheddar cheese and bake until melted and golden, 5 minutes.
While the fries are baking, thinly slice the apple. Grate the carrot (see ingredients). Pick the thyme leaves. In a small bowl, combine the onion chutney, thyme and the water, then season with salt and pepper. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the pork loin steaks. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.
TIP: Pork can be served slightly blushing pink in the centre.
While the pork is resting, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Season, then add the mixed salad leaves, apple and carrot. Set aside.
Return the frying pan to a medium-high heat. Cook the onion chutney mixture and any pork resting juices until slightly reduced, 1 minute. Remove from the heat, then return the pork to the pan and turn to coat in the glaze.
Toss the salad to combine. Slice the caramelised onion-glazed pork. Divide the apple salad, cheesy fries and pork between plates. Spoon any remaining glaze over the pork to serve.
