Marmalade pork with thyme-roasted baby potatoes recipe
Coat tender pork loin in a sticky marmalade glaze in this easy autumn dinner idea. Serve with herby thyme-roasted potatoes and simple green beans. See method
- 600g baby potatoes, halved if large
- 2 tbsp olive oil
- 10g thyme, leaves picked
- 720g pork loin steaks
- ½ chicken stock cube
- 1 garlic clove, crushed
- 200g marmalade
- 450g frozen green beans
If you haven't got any baby potatoes, try dicing a large white potato instead
Each serving contains
of the reference intake
- Boil the potatoes in salted water for 12-15 mins until tender when pierced with the tip of a sharp knife. Heat the oven to gas 7, 220°C, fan 200°C. Drain the potatoes and tip onto a baking tray. Drizzle with 1 tbsp oil and add the thyme. Roast for 20 mins until golden brown.
- Season the pork steaks and brush with the remaining 1 tbsp oil. Heat a large frying pan over a high heat for 3 mins, then sear the steaks for 6-8 mins on each side until cooked through.
- While the pork is cooking, mix the chicken stock cube, 100ml water, garlic and marmalade in a small saucepan over a medium heat. Stir to dissolve the stock cube and cook for 10 mins until thickened and reduced to a glaze, stirring occasionally.
- Cook the green beans for 4-5 mins in a saucepan of boiling salted water until tender. Drain well.
- To serve, pour the marmalade sauce over the pork steaks in the pan, stirring to pick up any pork juices. Serve with the thyme-roasted new potatoes and green beans.
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