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Apricot and Rosemary Pork Steaks

with Balsamic Roasted Veg and Potatoes Chunks
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
508 kcal
Protein
: 
34.9g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

1 unit(s)

Garlic Clove

1 unit(s)

Courgette

(May contain traces of: Celery)

125 grams

Baby Plum Tomatoes

2 unit(s)

British Pork Loin Steaks

1 sachet(s)

Dried Rosemary

27 grams

Apricot Jam

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

10 grams

Butter

1 tbsp

Mayonnaise

Energy (kJ)2125 kJ
Energy (kcal)508 kcal
Fat14.9 g
of which saturates5.1 g
Carbohydrate62.4 g
of which sugars17.3 g
Dietary Fibre6.9 g
Protein34.9 g
Salt0.3 g
Potassium996.8 mg
Calcium48.8 mg
Iron1.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Grater
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray.

Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the courgette and slice into 1cm thick rounds. Halve the baby plum tomatoes.

3

Add the courgette and baby plum tomatoes to a baking tray, drizzle with olive oil, sprinkle over the garlic and season with salt and pepper. Toss to coat, then spread out in a single layer.

Roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.

4

Meanwhile, when the veg has around 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat. 

Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the oil is hot, add the pork steaks. Sprinkle over dried rosemary. Fry until browned, 2-3 mins on each side.

Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.

5

Once cooked, remove the pan from the heat and drizzle in the apricot chutney and melt in the butter (see pantry for amount).

Turn the pork steak to coat in the glaze.

6

When everything's ready, share the pork steaks, herby potatoes chunks and roasted veg between serving plates. Drizzle the balsamic glaze over the veg.

Spoon any remaining sauce from the pan onto the steaks and dollop the mayo (see pantry for amount) alongside for dipping. 

Enjoy!

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