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?
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
Instructions
• 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!