Honey Thyme Pork
with Crunchy Hasselback Potatoes
Hasselback potatoes were first invented at a restaurant called Hasselbacken in Stockholm, in the 1700s. We knew those Swedes were canny fellows, and this invention which creates crispiness inside and outside the potato, is no exception. Speaking of exceptional, honey thyme infused pork is here and ready to roll!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 kg
potatoes
1 bunch
thyme
300 g
sugar snap peas
1
lemon
5
pork loin steaks
Not included in your delivery
1 tbs
olive oil
2 tbs
honey
2 tbs
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, wash the potatoes and leave them unpeeled. Pick the thyme leaves. Trim and destring the sugar snap peas and cut the lemon into wedges.
Carefully make slices down to the base of the potato about 3 mm apart, ensuring you don’t slice all the way through. Place the potatoes on a lined oven tray and coat in the olive oil. Season generously with salt and pepper. Cook in the oven for 35-40 minutes or until golden and crispy.
In the last 10 minutes of the potato cooking time, season both sides of the pork loin steaks with salt and pepper. Heat a splash of olive oil in a large frying pan over a medium-high heat. Add the pork loin steaks and cook for 2-3 minutes on each side. Add the honey, thyme and butter and cook for a further 2-3 minutes spooning it over the pork as it cooks until the sauce has thickened slightly and caramelised. Transfer the pork to a plate and cover with foil. Continue cooking the sauce for a further 1 minute or until thick and syrupy. Transfer the sauce to a small bowl until it’s ready to serve.
Bring a small saucepan of water to the boil. Add the sugar snap peas and cook for 2-3 minutes. Drain.
To serve, divide the crispy hasselback potato and sugar snap peas between plates. Add the pork loin steaks and drizzle with the honey and thyme sauce. Drizzle with a squeeze of fresh lemon if you like.
