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Grilled Pork Loin and Apples

Grilled Pork Loin and Apples

with Mash, Broccoli and a Red Fruit Sauce

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This Pork with Mash, Broccoli & Fruit Sauce is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Pomegranate Pork Steak

1 pack(s)


1 unit(s)


1 unit(s)


1 pot(s)

Redcurrant Jelly

Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2318 kJ
Energy (kcal)554 kcal
Fat20.0 g
of which saturates6.0 g
Carbohydrate64 g
of which sugars17.0 g
Protein31 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil. Chop the potatoes into 2cm chunks (no need to peel). Add the potato to the water and cook until tender, 15 mins. TIP: The potato is cooked once you can easily slip a knife through. Once cooked, drain in a colander then return to the pan (off the heat). Mash well, adding a knob of butter (if you have any) and a pinch of salt and pepper. Cover with a lid to keep warm until serving.


Meanwhile, preheat your grill to high. Peel, core and quarter the apple then cut into 2cm chunks. Place the apple on a baking tray lined with tin foil. Drizzle over a little oil and season with a pinch of salt and pepper. Toss to coat then push the fruit to one side of the tray, making space for the pork to sit in the centre. Place the marinaded pork in the centre of the tray.


Place the baking tray under the grill and cook for 12 mins, turning the pork over half way through cooking. When cooked, allow to rest for a few mins - this will make the pork nice and juicy! IMPORTANT: The pork is cooked when no longer pink in the middle!


Meanwhile, chop the broccoli into florets (like small trees!). Put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the broccoli and a pinch of salt and pepper. Add a splash of water and pop a lid on the pan. Cook until tender, 6-7 mins, then remove the lid and continue frying until the broccoli is a little brown and crispy, 2-3 mins. Transfer to a bowl. Cover with tin foil to keep warm.


Return the (now empty) broccoli pan to medium heat and add the red currant jelly and water for the sauce (see ingredients for amount). Bring to the boil then reduce the heat and let simmer until thickened and shiny, 2-3 mins.


Divide the mash between plates with the pork shoulder and grilled apples on top, then the broccoli on the side. If there are any juices on the grill baking tray, make sure you drizzle them over the pork and mash. Finish with the red fruit sauce over the pork. Serve immediately and enjoy!