Herby Pork Sandwiches and Cranberry Sauce
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Herby Pork Sandwiches and Cranberry Sauce

Herby Pork Sandwiches and Cranberry Sauce

with Sweet Potato Wedges and Tangy Mayo Dip

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

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

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

Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 unit(s)

Sweet Potato

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

28 g

Spring Mix

7 g

Parsley

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp

Pepper*

0.06 tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

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Nutrition Values

Calories1040 kcal
Fat59 g
Saturated Fat19 g
Carbohydrate92 g
Sugar19 g
Dietary Fiber9 g
Protein36 g
Cholesterol130 mg
Sodium1610 mg
Trans Fat1 g
Potassium1100 mg
Calcium200 mg
Iron6 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

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

Instructions

Roast sweet potato wedges
1
  • Cut sweet potatoes into 1/2-inch wedges.
  • Add sweet potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil 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 tangy mayo
2
  • Meanwhile, roughly chop parsley.
  • Combine mayo and mustard in a small bowl.
Form and cook patties
3
  • 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 (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
Toast parsley-butter buns
4
  • Meanwhile, add remaining parsley and 2 tbsp (4 tbsp) softened butter 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 tangy 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 tangy mayo alongside for dipping.