Orange-Thyme Pork Loin Steaks
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Orange-Thyme Pork Loin Steaks

Orange-Thyme Pork Loin Steaks

with Garlic Mash & Steamed Beans

We don’t know why, but pork with fruit is an endlessly inspiring combination! This seasonal twist is orange and thyme, which adds a fragrant and delicious finish to this simple and totally tasty supper.

Tags:
Low Calorie
Not Suitable for Coeliacs
Naturally 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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 bag

green beans

1 unit

zucchini

1 bunch

thyme

1 unit

orange

½ clove

garlic

1 packet

pork loin

Not included in your delivery

olive oil

1 tbs

brown sugar

30 g

butter

2 tbs

milk

(Contains Milk;)

¼ tsp

salt

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2170 kcal
Fat15.8 g
of which saturates9 g
Carbohydrate44 g
of which sugars18 g
Dietary Fibre0 g
Protein45.6 g
Cholesterol0 mg
Sodium439 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Saucepan
Zester
Aluminum Foil
Medium Bowl
Strainer
Large Pan
Plate
Potato Masher
Spoon

Instructions

Get prepped
1

Bring a large saucepan of salted water to the boil. Peel the potato and chop into 2 cm chunks. Trim the ends of the green beans. Slice the zucchini into 0.5 cm strips (about the same size as the beans). Pick the thyme leaves until you have 1 tsp for 2 people / 2 tsp for 4 people. Zest the orange until you have 1 tsp for 2 people / 2 tsp for 4 people. Juice the orange until you have 1/4 cup for 2 people / 1/2 cup for 4 people. Peel and crush the garlic (see ingredients list).

Cook the potato & veggies
2

Add the potato to the saucepan of boiling water and place a colander or steamer basket on top. TIP: The colander should not touch the water. Add the green beans and zucchini to the colander, cover with a lid and steam for 10-15 minutes, or until the veggies are soft but still retain some bite. Transfer the green beans and zucchini to a medium bowl and season with a pinch of salt and pepper. Drizzle with olive oil and cover to keep warm. Drain the potato and cover to keep warm.

Cook the pork
3

While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the pork loin steaks and cook for 2-4 minutes on each side (depending on the thickness), or until cooked through. Transfer to a plate and cover with foil to rest for 5 minutes.TIP: It’s okay for pork to be served slightly blushing pink in the centre.

Make the sauce
4

Return the same frying pan to a medium heat and add another drizzle of olive oil (if needed). Add the thyme and orange zest and cook for 1 minute, or until fragrant. Add the just from the orange and the brown sugar and cook for 1 minute, or until reduced slightly. Return the pork loin steaks (and any resting juices) to the pan and heat for 30 seconds or until warmed through.

Make the garlic mash
5

Return the same large saucepan to a medium heat and add the butter and garlic. Cook for 2 minutes, or until fragrant. Add the potato and toss in the garlic butter. Add the milk, salt (see ingredients list) and a pinch of pepper and mash, using a potato masher or fork, until smooth.

Serve up
6

Divide the veggies, garlic mash and orange-thyme pork loin steaks between plates. Spoon over the remaining sauce from the pan.