Cherry-Glazed Pork & Cheesy Potatoes with Roast Veggie Toss & Mayo
Top rated | Available all December
Cook up a sweet cherry glaze, then use parsley as a garnish for the perfect toppings for tender seared pork loin steaks. With a hearty side of cheesy potatoes and sweet roasted veggies, this classic meal is simple yet stunning.
This recipe is under 650kcal per serving.
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1
onion
2
potato
1
parsnip
1
beetroot
1 packet
Cherry Sauce
1 packet
pork loin steaks
1 bag
salad leaves
1 bag
parsley
1 packet
mayonnaise
(Contains Egg; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 clove
garlic
Not included in your delivery
1
olive oil
½ tbs
balsamic vinegar
1 tbs
brown sugar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°/220°C fan-forced. Slice the red onion into wedges. Cut the potato and parsnip into bite-sized chunks. Cut the beetroot into small chunks.
Place the onion, parsnip and beetroot on a lined oven tray. Place the potato on a second lined oven tray. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. In the last 5 minutes of cook time, scatter the grated Parmesan cheese over the potato, then return to the oven and bake until golden and melted.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, finely chop the garlic. In a small bowl, add the cherry sauce, balsamic vinegar, brown sugar, garlic and a splash of water. Stir to combine.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Reduce the heat to medium-low, then add the cherry sauce and turn the pork to coat, 1-2 minutes.
While the pork is resting, add the salad leaves to the roasted veggies and gently toss to combine.
Roughly chop the parsley leaves. Slice the seared pork. Divide the roast veggie toss between plates. Top with the cheesy potatoes and pork. Spoon over any remaining cherry sauce from the pan. Garnish with the parsley. Serve with the mayonnaise.