Orange & Cherry-Glazed Pork Steak
with Mash & Almond Veggies
We’re bringing the sweet and juicy taste of a fruit orchid to your pork steak dinner with a rich orange and cherry glaze. It adds those zesty sweet notes to brighten up this dish and leave you with a smile that only vibrant fruit can bring.
This recipe is under 650kcal per serving.
Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
orange
1
carrot
2
potato
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; )
1 bag
baby spinach leaves
1 sachet
Garlic & Herb Seasoning
1 packet
pork loin steaks
1 packet
Cherry Sauce
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Halve the orange (see ingredients). Thinly slice carrot into sticks. • Peel potato, then cut into large chunks. Finely chop garlic.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Under adult supervision, older kids can help peel the potato.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until just tender, 4-5 minutes. • Add garlic and flaked almonds and cook until fragrant, 1-2 minutes. Season with salt and pepper. • Add baby spinach leaves and stir until wilted. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork loin steaks and toss to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add cherry sauce and a squeeze of orange juice (1 tbs for 2 people / 2 tbs for 4 people). Turn pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
• Slice orange and cherry-glazed pork. • Divide pork, mash and almond veggies between plates. • Spoon remaining orange-cherry sauce over pork to serve. Enjoy!