Rosemary & Onion-Glazed Pork
with Cheesy Sweet Potato Fries & Tomato Salad
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.
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.
Ingredients
2
sweet potato
1
tomato
½
carrot
1 clove
garlic
1 sprig
rosemary
1 packet
pork loin steaks
1 bag
mixed salad leaves
1 packet
onion chutney
½ sachet
chicken-style stock powder
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
15 g
butter
(Contains Milk;)
Nutritional Values
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 shaved 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, roughly chop the tomato. • 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 vinegar and olive oil in a large bowl. Season, then add mixed salad leaves, tomato 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 onion chutney, the butter, chicken-style 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!