Seared Pork & Cranberry-Thyme Sauce
with Dijon Mash Potato & Garlic Veggies
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- May contain traces of allergens
- Cashew
Put your Christmas hat on and get in the spirit as you plate up this hearty Dijon mash with garlic veggies and seared pork. Watch out for the cranberry-thyme sauce; it is so good that it is definitely making the nice list this Christmas!
Ingredients
2
potato
1
carrot
1
brown onion
1 clove
garlic
1 bag
thyme
1 packet
dried cranberries
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew)
1 packet
pork loin steaks
1 sachet
garlic & herb seasoning
1 packet
Dijon mustard
1 bag
silverbeet
Not included in your delivery
1
olive oil
2 tbs
milk
(Contains: Milk)
60 g
butter
(Contains: Milk)
1 tbs
balsamic vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk, Dijon mustard and 1/2 the butter to potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice carrot into sticks. Roughly chop silverbeet. Thinly slice brown onion. Finely chop garlic. Pick thyme leaves. • In a small heatproof bowl, add the dried cranberries and cover in boiling water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, until tender, 4-5 minutes. • Add garlic and silverbeet and cook until fragrant and wilted, 1 minute. Season. • Transfer to a bowl and cover to keep warm.
• Meanwhile, in a medium bowl, combine pork steaks, garlic & herb seasoning and a drizzle of olive oil. Season. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• While pork is resting, return the frying pan to medium-high heat with a drizzle of olive oil and remaining butter. Cook onion, stirring regularly until softened, 3-4 minutes. • Meanwhile, drain cranberries. • Reduce heat to medium. Add the balsamic vinegar, brown sugar, thyme, cranberries and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove from the heat. Stir in the pork resting juices and season.
• Slice pork. • Divide mash potato, garlic veggies and seared pork between plates. • Pour cranberry-thyme sauce over pork to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The cranberry-thyme sauce was a standout for many, delivering a sweet-and-savoury balance that paired beautifully with the pork. The Dijon mash also earned plenty of praise, though some found the mustard flavour too strong.
- Ease of prep: Most found the recipe straightforward, though several noted it involves multiple steps, pots, and bowls, making it feel more time-consuming than expected.
- Suggestions: Several reviewers found the thyme or balsamic vinegar overpowering in the sauce — using a smaller amount of thyme helped balance the flavour. Some also suggested halving the Dijon mustard in the mash if you prefer a milder taste, and a few noted that thicker pork steaks may need closer to 10 minutes per side on the cooktop.
- Leftovers: At least one reviewer enjoyed the meal the following day for lunch, noting it held up well.
- Portions: A number of reviewers felt the potato and meat portions were on the small side, and suggested supplementing with extra potatoes to ensure enough mash for all servings.
