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Marmalade pork with thyme-roasted baby potatoes recipe

19 ratings

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

Serves 4
10 mins to prepare and 35 mins to cook
732 calories / serving
Dairy-free

Ingredients

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

Energy
3060kj
732kcal 37%
Fat
37g 53%
Saturates
12g 60%
Sugars
26g 29%
Salt
1.6g 27%

of the reference intake
Carbohydrate 60.8g Protein 40.9g Fibre 6.1g

Method

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.

See more Pork recipes