Honey & Thyme Glazed Pork
with Cheesy-Mashed Potatoes & Garlic Veggies
The only thing better than mashed potatoes is mashed potatoes plus cheese! This hearty side becomes rich and creamy with the addition of flavoursome Parmesan. Add succulent pork loin steaks and crisp veggies and this dinner will get five stars!
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Ingredients
2 unit
potatoes
1 head
broccoli
1 unit
zucchini
1 clove
garlic
1 bunch
thyme
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
pork loin steaks
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
3 tsp
honey
50 g
butter
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel and cut the potato into 2cm chunks. Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the zucchini into half-moons. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
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 potato is 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 medium bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and a splash of water and cook until starting to soften, 3 minutes. Add the zucchini and cook until just tender, 3 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. When the oil is hot, add the pork steaks and cook until just cooked through, 3-4 minutes on each side (depending on thickness). Transfer to a plate to rest. Return the frying pan to a low heat with 1/2 the butter and a drizzle of olive oil. Once melted, add the honey, a splash of water and thyme and cook, stirring occasionally, until thickened and caramelised, 1-2 minutes. Pour the honey and thyme sauce over the resting pork.
While the pork is resting, add the milk, the salt and the remaining butter to the saucepan with the potato. Mash with a potato masher or fork until smooth. Stir through the shaved Parmesan cheese.
Divide the cheesy-mashed potatoes, garlic veggies and honey and thyme pork between plates.
