Herby Onion-Glazed Pork

Name: Herby Onion-Glazed Pork with Cheesy Fries & Cucumber Salad
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 potato; 1 cucumber; ½ carrot; 1 clove garlic; 1 bag herbs; 1 packet pork loin steaks; 1 drizzle white wine vinegar; 1 bag mixed leaves; 1 packet caramelised onion chutney; 20 g butter; ½ sachet chicken-style stock powder; 1 packet grated Parmesan cheese

with Cheesy Fries & Cucumber Salad

Up to 180$ + Free Treats / Extras for Life

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 caramelised onion and herbs, cheesy potatoes and a crisp cucumber salad. Take a bite into this slice of life!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian approved

•Kid Friendly

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

cucumber

carrot

1 clove

garlic

1 bag

herbs

1 packet

pork loin steaks

1 bag

mixed leaves

1 packet

caramelised onion chutney

½ sachet

chicken-style stock powder

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2255 kJ

Fat22.9 g

of which saturates10.7 g

Carbohydrate35.4 g

of which sugars13.6 g

Protein46 g

Sodium611 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake for 20 minutes. Remove tray from oven, then sprinkle over grated Parmesan cheese. Return to oven to bake until cheese is melted and golden, 5 minutes.

Meanwhile, thinly slice cucumber into rounds. Grate carrot (see ingredients). Finely chop garlic. Pick herb leaves.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season pork loin steaks with salt and pepper. When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.

TIP: Pork can be served slightly blushing pink in the centre.

While pork is resting, combine a drizzle of white wine vinegar and olive oil in a large bowl. Season, then add mixed leaves, cucumber and carrot. Toss to coat.

Little cooks: Kids can help wash and toss the salad veggies!

Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and herbs, stirring, until fragrant, 30 seconds. Add caramelised onion chutney, the butter, chicken-style stock powder (see ingredients), a splash of water and any pork resting juices. Cook, stirring, until combined, 1 minute.