Orange-Thyme Pork Loin Steaks
with Garlic Mash & Steamed Beans
We don’t know why, but pork with fruit is an endlessly inspiring combination! This seasonal twist is orange and thyme, which adds a fragrant and delicious finish to this simple and totally tasty supper.
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 unit
potatoes
1 bag
green beans
1 unit
zucchini
1 bunch
thyme
1 unit
orange
½ clove
garlic
1 packet
pork loin
Not included in your delivery
olive oil
1 tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
30 g
butter
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Peel the potato and chop into 2 cm chunks. Trim the ends of the green beans. Slice the zucchini into 0.5 cm strips (about the same size as the beans). Pick the thyme leaves until you have 1 tsp for 2 people / 2 tsp for 4 people. Zest the orange until you have 1 tsp for 2 people / 2 tsp for 4 people. Juice the orange until you have 1/4 cup for 2 people / 1/2 cup for 4 people. Peel and crush the garlic (see ingredients list).
Add the potato to the saucepan of boiling water and place a colander or steamer basket on top. TIP: The colander should not touch the water. Add the green beans and zucchini to the colander, cover with a lid and steam for 10-15 minutes, or until the veggies are soft but still retain some bite. Transfer the green beans and zucchini to a medium bowl and season with a pinch of salt and pepper. Drizzle with olive oil and cover to keep warm. Drain the potato and cover to keep warm.
While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the pork loin steaks and cook for 2-4 minutes on each side (depending on the thickness), or until cooked through. Transfer to a plate and cover with foil to rest for 5 minutes.TIP: It’s okay for pork to be served slightly blushing pink in the centre.
Return the same frying pan to a medium heat and add another drizzle of olive oil (if needed). Add the thyme and orange zest and cook for 1 minute, or until fragrant. Add the just from the orange and the brown sugar and cook for 1 minute, or until reduced slightly. Return the pork loin steaks (and any resting juices) to the pan and heat for 30 seconds or until warmed through.
Return the same large saucepan to a medium heat and add the butter and garlic. Cook for 2 minutes, or until fragrant. Add the potato and toss in the garlic butter. Add the milk, salt (see ingredients list) and a pinch of pepper and mash, using a potato masher or fork, until smooth.
Divide the veggies, garlic mash and orange-thyme pork loin steaks between plates. Spoon over the remaining sauce from the pan.