Sticky Glazed Chargrilled Pork Steaks
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Sticky Glazed Chargrilled Pork Steaks

Sticky Glazed Chargrilled Pork Steaks

with Garlic Crushed Potatoes, Charred Corn, Haloumi & Tomato Salad

Bring your family around the table with a hearty combination of juicy corn, buttery potato chunks and sticky pork loin steaks. Balance out this hearty meal with a bright and refreshing haloumi salad.

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount



2 clove


1 sachet

chicken-style stock powder

1 cob


1 sachet

Nan's special seasoning

1 packet

pork loin steaks

1 packet

Sweet & Savoury Glaze

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet


(Contains Milk;)

½ punnet

snacking tomatoes

1 bag

spinach & rocket mix

1 packet

mustard cider dressing

Not included in your delivery

olive oil

20 g


½ tbs



Nutritional Values

Energy (kJ)3655 kJ
Fat45 g
of which saturates20.9 g
Carbohydrate57.6 g
of which sugars22.6 g
Protein57 g
Sodium2818 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan



• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Finely chop garlic. • Add potato to saucepan of boiling water and cook until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Stir in chicken-style stock powder. Remove from heat. Return potato and toss to coat. Lightly crush with a fork. Cover to keep warm.

TIP: Add a splash of water if the potato looks dry!


• Meanwhile, preheat BBQ to high heat. • When BBQ is hot, grill corn, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate, set aside and allow to cool slightly.

No BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Cover to keep warm.


• In a medium bowl, combine Nan's special seasoning, a pinch of salt and a drizzle of olive oil. Add pork loin steaks, turning to coat. • Grill pork loin steaks until charred and cooked through, 2-4 minutes each side. • Transfer to a plate, add sweet & savoury glaze, turn pork to coat. Allow to rest for 5 minutes.

No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, pour over sticky meat glaze, turning to coat. Cover and rest for 5 minutes.


• When pork is resting, cut haloumi into 1cm slices. In a medium bowl, combine haloumi and a drizzle of olive oil. • On a flat plate, grill haloumi, until golden brown, 2-3 minutes each side. In the last minute of cook time, add the honey, turning to coat. • Remove from grill, then cut into bite-size pieces.

TIP: Avoid using grill plate to cook your haloumi in case it gets stuck! No BBQ or flat plate? Cut haloumi into bite-size pieces. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. In the last minute of cook time, add the honey, tossing to coat.


• Meanwhile, when corn is cool enough to handle, slice corn kernels from cob. Halve snacking tomatoes (see ingredients). • In a medium bowl, combine snacking tomatoes, corn, spinach & rocket mix and mustard cider dressing. • Toss to combine and season to taste.


• Slice the chargrilled pork steaks. • Bring the sticky glazed chargrilled pork steaks, garlic crushed potatoes and charred corn salad to the table to serve. • Top salad with charred haloumi. Spoon over any resting juices from pork. Enjoy!