Cherry-Glazed Double Pork & Garlic Mash
with Lemony Veggies
The glaze on these pork steaks is everything you want and more - sweet, sticky, fruity and acidic all at once. That’s why we’ve kept the sides simple on this one. What else could you possibly need?
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
Ingredients
2
potato
2 clove
garlic
1
carrot
1
courgette
½
lemon
1 packet
Cherry Sauce
1 packet
baby leaves
¼ tsp
black peppercorns
2 packet
pork loin steaks
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ tbs
balsamic vinegar
1 tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Peel garlic cloves. • Cook potato and garlic 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 potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice carrot and courgette into sticks. Cut lemon into wedges. • In a small bowl, combine cherry sauce, the balsamic vinegar, brown sugar and a splash of water. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and courgette until tender, 5-6 minutes. • Remove from heat, add baby spinach leaves and toss until wilted. Add a good squeeze of lemon juice and season. • 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. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness) (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Reduce heat to low, then add cherry sauce mixture, turning pork to coat, 1 minute.
• Slice cherry-glazed pork. • Divide garlic mash, lemony veggies and pork between plates. • Spoon remaining glaze over pork. Serve with remaining lemon wedges. Enjoy!