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Honey-Thyme Glazed Pork

Honey-Thyme Glazed Pork

with Golden Hasselback Potatoes & Greens

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Ain’t life a lot like good food? It’s always a balance between the sweet and the bitter. We’ve walked the tightrope with this delicate blend of succulent pork with honey and thyme. Why not take a bite into this slice of life?!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

chat potatoes

1 unit

zucchini

1 packet

pork loin steaks

1 bunch

thyme

1 head

broccoli

Not included in your delivery

olive oil

1 tbs

honey

40 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat16 g
of which saturates9 g
Carbohydrate44.2 g
of which sugars12.4 g
Dietary Fibre0 g
Protein50.1 g
Cholesterol0 mg
Sodium162 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Spoon
Strainer
Aluminum Foil
Plate
Large Pan
Tongs
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of water to the boil. Preheat oven to 240°/220°C fan-forced. Place the chat potatoes (unpeeled) in the saucepan of boiling water and cook for 10 minutes. Drain and run under cold water until cool enough to handle. Place 1 potato in between two wooden spoon handles. Make slices crossways at 3 mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes. Arrange on an oven tray lined with baking paper. Season with a generous pinch of salt and pepper and drizzle with olive oil. Place in the oven to cook for 25-30 minutes, or until tender.

2

While the potatoes are cooking, cut the broccoli into 2 cm florets and dice the stem into 1 cm pieces. Chop the zucchini into 2 cm chunks. Pick the thyme leaves until you have 2 tsp for 2 people / 1 tbs for 4 people.

3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli stem and florets and cook for 5-6 minutes, or until tender. TIP: Add a dash of water to the pan to speed up the cooking process. Add the zucchini and continue cooking for 3-4 minutes, or until tender. Season with a pinch of salt and pepper. Set aside on a plate and cover with foil to keep warm.

4

Heat another drizzle of olive oil in the same frying pan over a medium-high heat. Season the pork loin steaks with a pinch of salt and pepper on both sides, and cook for 2-3 minutes on each side (depending on thickness), or until cooked through. TIP: It's okay to serve pork slightly blushing in the centre.

5

Reduce the heat to medium-low and add the honey, thyme and butter to the pan and spoon over the pork for a further 2-3 minutes, or until the sauce begins to thicken. Transfer the pork to the plate with the greens and cover with foil. Continue cooking the honey-thyme sauce for a further 1 minute, or until syrupy and caramelised.

6

Divide the hasselback potatoes, greens and honey-thyme pork steaks between plates. Drizzle with the remaining honey-thyme sauce.