Onion Chutney-Glazed Pork
with Cheesy Baked Cauliflower & Mixed Salad
We've elevated a classic dish by giving our succulent pork steaks a coat of our tasty garlic-herb spice blend, then topping them off with sweet onion chutney. Add moreish baked cauliflower with melted Parmesan and a crisp salad to make it a colourful and low-carb affair!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
carrot
1
tomato
3 clove
garlic
1 portion
cauliflower
1 packet
pork loin steaks
1 sachet
Garlic & Herb Seasoning
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
salad leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
¾ cup
milk
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Grate the carrot (see ingredients). Roughly chop the tomato. Finely chop the garlic. Cut the cauliflower into small florets. Cook the cauliflower in the boiling water until just tender, 3-4 minutes. Drain and return to the saucepan.
Heat a large frying pan over a medium heat. Cook the butter and garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat, then slowly whisk in the milk until smooth. Season to taste.
Transfer the cauliflower to a baking dish and pour over the creamy sauce. Sprinkle over the grated Parmesan cheese, then bake until golden and bubbling, 8-10 minutes.
In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Remove from the heat, then add the onion chutney and a splash of water. Turn the pork to coat. Transfer to a plate, cover and rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
While the pork is cooking, combine the mixed salad leaves, carrot, tomato, a pinch of salt and a drizzle of olive oil and balsamic vinegar in a large bowl.
Slice the onion chutney-glazed pork. Divide the cheesy baked cauliflower, mixed salad and the pork between plates. Spoon over any resting pork juices and remaining glaze from the pan to serve.