Herby Pork Sandwiches and Cranberry Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Herby Pork Sandwiches and Cranberry Sauce

Herby Pork Sandwiches and Cranberry Sauce

with Sweet Potato Wedges and Zesty Mayo Dip

Elements of your favourite holiday feast come together between stuffing-inspired garlic toasts with a sweet cranberry sauce and herbed pork patties in this satisfying pork sandwich. Grainy mustard-mayo adds zest, both in the sandwich and as a dipper for the sweet potato fries.

Tags:
Quick
Allergens:
Soy
•Wheat
•Milk
•Barley
•Rye
•Sesame
•Oats
•Egg
•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

340 g

Sweet Potato

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

28 g

Spring Mix

7 g

Parsley

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

4 tbsp

Cranberry Spread

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories1130 kcal
Fat65 g
Saturated Fat19 g
Carbohydrate99 g
Sugar25 g
Dietary Fiber8 g
Protein36 g
Cholesterol130 mg
Sodium1670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Small Bowl
•Large Non-Stick Pan
•Medium Bowl

Cooking Steps

Roast sweet potato wedges
1

Before starting, preheat the oven to 450°F. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside tocome up to room temperature. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer.Roast sweet potatoes in the middle of the oven until golden-brown and tender, 22-24 min.

Prep and make zesty mayo
2

Meanwhile, roughly chop parsley. Combine mayo and mustard in a small bowl.

Form and cook patties
3

Meanwhile, add pork, breadcrumbs, half the parsley and remaining garlic salt to a medium bowl. Season with pepper, then combine.Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then patties. Pan-fry until cooked through, 4-5 min per side.**

Toast parsley-butter buns
4

Meanwhile, add remaining parsley and 2 tbsp softened butter (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine. Halve buns, then arrange on another parchment-lined baking sheet, cut-side up. Spread parsley butter onto cut sides. Toast in the top of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
5

Spoon cranberry spread over top buns.Spread some zesty mayo onto bottom buns.Stack spring mix and patties on bottom buns. Close with top buns.Halve sandwiches, if desired.Divide sandwiches and sweet potato wedges between plates.Serve remaining zesty mayo alongside for dipping.