Sticky Pork Bites
with Roasted Sweet Potatoes- Sulphites
- Tree nuts
Pork tenderloin gets a quick chop, followed by a dusting of cornstarch to create the ultimate crisp coating on these bites before they get tossed in sticky DIY honey garlic sauce. Roasted sweet potatoes and fresh apple adorn the chopped salad with toasted almonds bringing the perfect crunch!
Ingredients
340 g
Pork Tenderloin
2 tbsp
Honey
2 tbsp
Cornstarch
(Contains: Sulphites)
1 sprig
Rosemary
1 unit
Gala Apple
113 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tbsp
Garlic Puree
28 g
Almonds, sliced
(Contains: Tree nuts)
340 g
Sweet Potato
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Strip 1/2 tbsp rosemary leaves (dbl for 4 ppl) from the stems, then finely chop. Cut sweet potatoes into 1-inch pieces. Add sweet potatoes, rosemary and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of oven, flipping halfway through cooking, until tender, 23-24 min.
While sweet potatoes roast, pat pork dry with paper towels, then cut into 2-inch pieces. Add pork, cornstarch and 1 tsp salt (dbl for 4 ppl) to a medium bowl. Toss to coat. Season with pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then pork. Sear until golden-brown all over, 3-4 min. Remove pan from the heat and transfer pork to a baking sheet. Bake in the top of the oven, until cooked through, 8-10 min.** Carefully wipe the pan clean.
While pork bakes, heat the same pan non-stick pan over medium. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Core, then cut apple into 1/2-inch pieces. Whisk together vinegar, 1/4 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and apples. Toss to coat.
Stir together honey and garlic puree in another medium bowl. Add cooked pork, season with salt and pepper, then toss to coat. Divide salad, sweet potatoes and sticky pork between plates. Sprinkle the toasted almonds over the salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the combination of flavors, especially the honey-garlic sauce on the pork and the apple-almond salad.
- Ease of prep: Customers found this recipe quick and easy to prepare, with some noting it was great for kids to help cook.
- Suggestions: Consider cooking the pork only in the pan for a crispier texture; some found baking made it less sticky.
- Portions: Several mentioned the salad portion was quite large; some wished for more pork or an additional side.
- Texture: Some found the pork dry or chewy; searing thoroughly before baking and adding extra sauce may help.
