Cherry-Glazed Pork & Cheesy Potatoes
with Roast Veggie Toss & Mayo
Cook up a sweet cherry glaze, then use fresh herbs 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.
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
½
Onion
2
potato
1
white turnip
1
beetroot
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 clove
garlic
1 packet
Cherry Sauce
1 packet
pork loin steaks
1 packet
baby leaves
1 packet
parsley
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
1 tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut potato into bite-sized chunks. Peel white turnip, then cut into small chunks. Cut beetroot into 1cm chunks.
• Place onion, turnip and beetroot on a lined oven tray. Place 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, sprinkle grated Parmesan cheese over 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 garlic. • In a small bowl, add cherry sauce, the balsamic vinegar, brown sugar, garlic and a splash of water. Stir to combine.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). • Reduce heat to medium-low, then add cherry sauce mixture and turn to coat, 1-2 minutes. Set aside to rest.
• Meanwhile, add baby leaves to the roasted veggies and gently toss to combine.
• Slice seared pork. • Divide roast veggie toss between plates. Top with cheesy potatoes and pork. Spoon over any remaining cherry sauce from the pan. • Tear over parsley. Serve with mayonnaise. Enjoy!