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.
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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; )
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 steak until cooked through, 3-4 minutes each side (depending on thickness). • Reduce heat to medium-low, then add cherry sauce 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 to serve. Serve with mayonnaise. Enjoy!