Seared Pork & Cranberry-Thyme Sauce

Name: Seared Pork & Cranberry-Thyme Sauce with Dijon Mash Potato & Garlic Veggies
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 potato; 2 tbs milk; 60 g butter; 1 carrot; 1 brown onion; 1 clove garlic; 1 bag thyme; 1 packet dried cranberries; 1 packet pork loin steaks; 1 sachet garlic & herb seasoning; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 packet Dijon mustard; 1 bag silverbeet

with Dijon Mash Potato & Garlic Veggies

4.4

(618)

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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!

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

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)3236 kJ

Fat43.8 g

of which saturates22 g

Carbohydrate53.2 g

of which sugars31 g

Protein40.1 g

Sodium1144 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.