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Sticky Pork Bites

Sticky Pork Bites

with Roasted Sweet Potatoes

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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!

Tags:Family Friendly
Allergens:Sulphites/SulfiteTree Nut/Noix

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

2 tbsp

Honey

2 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 sprig

Rosemary

1 unit

Gala Apple

113 g

Spring Mix

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Garlic Puree

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

340 g

Sweet Potato

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat37 g
Saturated Fat5 g
Carbohydrate79 g
Sugar16 g
Dietary Fiber10 g
Protein45 g
Cholesterol95 mg
Sodium520 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan
Large Bowl
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.