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 crisp mixed leaf salad. Take a bite into this slice of life!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
3
potato
1
tomato
½
carrot
1 bag
thyme
1 packet
Onion Chutney
(Contains: Sulphites; )
1 sachet
Garlic & Herb Seasoning
1 packet
pork loin steaks
1 bag
salad leaves
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
olive oil
½ tbs
white wine vinegar
10 g
butter
(Contains: Milk; )
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, 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 the fries are baking, roughly chop the tomato. Grate the carrot (see ingredients). Pick the thyme leaves. In a small bowl, combine the onion chutney and thyme, then season with salt and pepper. Set aside. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. 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. Add the mixed salad leaves, tomato and carrot. Set aside.
Return the frying pan to a medium-high heat. Cook the onion chutney mixture, the butter, any pork resting juices and a splash of water 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 pork. Divide the tomato salad, cheesy fries and the caramelised onion-glazed pork between plates. Spoon any remaining glaze over the pork to serve.