Double Rosemary & Onion-Glazed Pork

Name: Double Rosemary & Onion-Glazed Pork with Cheesy Sweet Potato Fries & Tomato Salad
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 carrot; 1 clove garlic; 2 packet pork loin steaks; 1 drizzle white wine vinegar; 1 packet onion chutney; 15 g butter; ½ packet chicken-style stock powder; 1 rosemary; 2 sweet potato; 1 tomato; 1 bag baby spinach leaves; 1 packet Parmesan cheese

with Cheesy Sweet Potato Fries & Tomato Salad

Get up to $200 off!

Ain’t life a lot like good food? It’s always a fine balance between the sweet and savoury. We’ve walked the tightrope by topping succulent pork with herby caramelised onion, and serving it up with cheesy SP fries and a crisp salad. Take a bite into this slice of life and you'll be left wanting more.

Tags:

Kid Friendly

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 Time35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

carrot

1 clove

garlic

2 packet

pork loin steaks

1 packet

onion chutney

½ packet

chicken-style stock powder

rosemary

sweet potato

tomato

1 bag

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

15 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3328 kJ

Fat41.3 g

of which saturates18.2 g

Carbohydrate40.2 g

of which sugars22.4 g

Protein64.7 g

Sodium1406 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • When the fries have 5 minutes remaining, remove from oven. Sprinkle with shaved Parmesan cheese. Bake until golden and crispy, a further 5 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, roughly chop the tomato. • Grate carrot (see ingredients). • Finely chop garlic. • Pick and finely chop rosemary leaves.

Little cooks: Older kids, help grate the carrot under adult supervision.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season pork loin steaks. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate and cover with foil to rest.

TIP: Pork can be served slightly blushing pink in the centre. TIP: Cook pork in batches for best results!

• While the pork is cooking, combine a drizzle of white wine vinegar and olive oil in a large bowl. Season, then add baby spinach leaves, tomato and carrot. Toss to coat.

Little cooks: Lend a hand by combining the ingredients for the dressing and tossing the salad.

• While the pork is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic and rosemary, stirring, until fragrant, 30 seconds. • Add onion chutney, the butter, chickenstyle stock powder (see ingredients), a splash of water and any pork resting juices. Cook, stirring, until combined, 1 minute.