Rosemary & Onion-Glazed Pork
with Cheesy Sweet Potato Fries & Cucumber Salad- Milk
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 cucumber salad. Take a bite into this slice of life and you'll be left wanting more. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
sweet potato
1
cucumber
½
carrot
1 clove
garlic
1 sprig
rosemary
1 packet
pork loin steaks
1 bag
mixed salad leaves
1 packet
caramelised onion chutney
½ sachet
vegetable stock powder
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
15 g
butter
(Contains: Milk;)
Utensils
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 grated 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, thinly slice cucumber into rounds. • 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.
• While the pork is cooking, combine a drizzle of white wine vinegar and olive oil in a large bowl. • Season, then add mixed salad leaves, cucumber 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 caramelised onion chutney, the butter, vegetable stock powder (see ingredients), a splash of water and any pork resting juices. Cook, stirring, until combined, 1 minute.
• Slice the pork. Divide pork, cheesy sweet potato fries and salad between plates. • Spoon rosemary-onion glaze over pork to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by spooning the glaze over the pork. Be careful, the pan is hot!
