Honey-Thyme Glazed Pork
with Hasselback Potatoes & Greens
Ain’t life a lot like good food? It’s always a balance between the sweet and the savoury. We’ve walked the tightrope with this delicate blend of succulent pork with honey and thyme, hasselback potatoes and greens. Take a bite into this slice of life!
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
1 bag
baby potatoes
2 unit
courgette
1 packet
pork loin steaks
1 bunch
thyme
2 head
broccoli
1 clove
garlic
Not included in your delivery
olive oil
2.5 tbs
honey
80 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of water to the boil. Add the baby potatoes (unpeeled) to the boiling water and cook for 10 minutes. Drain and run under cold water until cool. Place 1 potato on a board between two wooden spoon handles. Thinly slice the potato without cutting all the whole way through. Repeat with the remaining potatoes. TIP: To save time, skip the hasselbacks! Simply cut the baby potatoes into 1cm pieces, toss with olive oil, salt and pepper and roast for 20-25 minutes or until golden.
Place the hasselback potatoes on an oven tray lined with baking paper. Season with a generous pinch of salt and pepper and generously drizzle with olive oil. Roast for 30-40 minutes, or until tender. While the potatoes are cooking, cut the broccoli into 2cm florets and roughly chop the stalk. Cut the courgette into 1cm chunks. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli florets and stalk and cook, stirring, for 5-6 minutes, or until almost tender. TIP: Add a dash of water to help the broccoli cook faster. Add the courgette and cook, stirring, for 3-4 minutes, or until tender. Add the garlic and cook for 1 minute, or until fragrant. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.
When the potatoes have 10 minutes cook time remaining, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Season the pork loin steaks with a pinch of salt and pepper on both sides. When the oil is hot, cook the pork for 2-3 minutes on each side (depending on thickness), or until almost cooked through. TIP: It's okay to serve pork slightly blushing in the centre.
Reduce the heat to low, add the honey, thyme and butter to the pan and spoon over the pork for a further 2 minutes, or until the sauce begins to thicken. Transfer the pork to the plate with the greens. Continue cooking the honey-thyme sauce for a further 1 minute, or until syrupy and caramelised.
Divide the hasselback potatoes, greens and honey-thyme pork steaks between plates. Stir the remaining honey-thyme sauce to combine, then drizzle over the pork.
TIP: For kids, follow our serving suggestion in the main photo!