Honey-Thyme Glazed Pork

Name: Honey-Thyme Glazed Pork with Golden Hasselback Potatoes & Greens
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 bag Chat Potatoes; olive oil; 1 unit zucchini; 1 packet pork loin steaks; 1 tbs honey; 1 bunch thyme; 40 g butter; 1 head broccoli

with Golden Hasselback Potatoes & Greens

Get up to $200 off!

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 Calorie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

per serving

Calories2290 kcal

Fat16 g

of which saturates9 g

Carbohydrate44.2 g

of which sugars12.4 g

Protein50.1 g

Sodium162 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Spoon

•Strainer

•Aluminum Foil

•Plate

•Large Pan

•Tongs

Cooking Steps

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.

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.

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.

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.

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.

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