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Sage & Apple Sauce Pork

Sage & Apple Sauce Pork

with Potato Wedges

This is a luxurious meal for any week night. Pork is perfectly seared and topped with a rich sage and apple sauce, while potato wedges lend some heft alongside wilted baby spinach.

Tags:
Egg Free
Naturally Gluten-Free
High Protein
Nut Free

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
DifficultyEasy

Ingredients

Serving amount

400 g

potatoes

1

brown onion

1 bunch

sage

1 clove

garlic

1

apple

2 steak

pork loin steaks

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

sugar

¼ cup

water

2 tsp

butter

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Nutritional Values

per serving
Calories2380 kcal
Energy (kJ)0 kJ
Fat20.6 g
of which saturates5 g
Carbohydrate43.6 g
of which sugars15.8 g
Dietary Fibre0 g
Protein48.3 g
Cholesterol0 mg
Sodium130 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Peeler
Baking Paper
Baking Tray
Pan
Aluminum Foil

Instructions

GET PREPPED
1

Preheat oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) into 1 cm wedges. Finely chop the brown onion. Pick and finely chop the sage leaves until you have 1 tbs for 2 people / 2 tbs for 4 people. Peel and finely chop the garlic. Peel the apple and chop into 2 cm chunks.

BAKE THE POTATO
2

Place the potato wedges on the oven tray lined with baking paper, drizzle generously with olive oil and season with a pinch of salt and pepper. Cook in the oven for 25-30 minutes, or until soft and golden.

MAKE THE APPLE SAUCE
3

While the potato is cooking, heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the brown onion and cook for 5 minutes, or until soft. Add the sage, garlic, apple, sugar and water (check the ingredients list for the amount), and season with a pinch of salt and pepper. Cover with a lid and cook for a further 10 minutes until softened. Remove the lid and break up the apples with a wooden spoon. TIP: Add a sprinkle of sugar if you want it to be sweeter and a splash of water if it appears too dry. Set aside and cover with a lid to keep warm.

COOK THE PORK
4

While the apple sauce is cooking, heat a medium frying pan over a medium-high heat. Season the pork loin steaks with a pinch of salt and pepper, drizzle with olive oil and cook for 3-4 minutes on each side, or until cooked through. TIP: Pork cooking times may vary depending on the thickness of your steaks. It is okay to serve pork slightly blushing pink in the centre.

COOK THE SPINACH
5

When the pork has 1 minute of cook time remaining, add the baby spinach leaves, butter and a drizzle of olive oil (to stop the butter burning) around the pork steaks and cook for 1 minute or until the spinach has wilted. Season with a pinch of salt and pepper and remove from the heat. Place the pork on a plate and cover with foil to rest for 2 minutes.

SERVE UP
6

Divide the pork steaks, potato wedges and baby spinach between plates and top with the sage and apple sauce.