Honey & Thyme Glazed Pork

Honey & Thyme Glazed Pork

with Cheesy-Mashed Potatoes & Garlic Veggies

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The only thing better than mashed potatoes is mashed potatoes plus cheese! This hearty side becomes creamy, rich and extra warming with the addition of flavoursome Parmesan. Add sweet and herby pork loin steaks and crisp, nutty veggies and this family friendly dinner plate will get five stars!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


2 clove


2 unit


1 bag

green beans

1 bunch


2 packet

grated Parmesan cheese


1 packet

pork loin steaks

2 packet

slivered almonds

(ContainsTree NutsMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)

2 unit


Not included in your delivery

olive oil

1.5 tbs


100 g



½ tsp


⅓ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2960 kJ
Fat34.7 g
of which saturates17.8 g
Carbohydrate39.7 g
of which sugars13.6 g
Dietary Fibre0 g
Protein52 g
Cholesterol0 mg
Sodium619 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Peel and cut the potato into 2cm chunks. Thinly slice the carrot (unpeeled). Trim the green beans. Thinly slice the zucchini into half-moons. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.


Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain, return to the saucepan and cover with a lid to keep warm.


While the potatoes are cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 3-4 minutes. Transfer to a large bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until beginning to soften, 2-3 minutes. Add the green beans and zucchini and cook until just tender, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper then transfer to the bowl with the almonds and cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Season both sides of the pork loin steaks with salt and pepper. Once the oil is hot, add the pork and cook until just cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest. Return the pan to a medium heat with 50g butter and a drizzle of olive oil. Once melted, add the honey and thyme and cook, stirring, until thickened and caramelised, 1-2 minutes. Pour over the pork.


While the pork is resting, add the grated Parmesan cheese, milk, the salt and the 50g butter to the saucepan with the potatoes. Mash with a potato masher or fork until smooth.


Divide the cheesy-mashed potatoes between plates and top with the garlic veggies and almonds, pork and the honey-thyme sauce.

TIP: For kids, follow our serving suggestion in the main photo!