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Pork Agrodolce

Pork Agrodolce

with Roasted Potatoes and Tenderstem® Broccoli

Agrodolce is a sticky sauce that comes from Italian cuisine, with "agro" meaning sour and "dolce" meaning sweet. Our version uses tomatoes and parsley to bring freshness to make this dish a more summery take on a classic dish.

Under 650 calories
High Protein

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 war 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 Time40 minutes
Cooking time30 minutes


serving amount

450 grams


150 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

1 unit(s)

Echalion Shallot

½ bunch(es)

Flat Leaf Parsley

1 unit(s)

Medium Tomato

2 unit(s)

British Pork Loin Steaks

24 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

10 grams

Chicken Stock Paste

Not included in your delivery

20 grams


1.5 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2110 kJ
Energy (kcal)504 kcal
Fat14.8 g
of which saturates7.5 g
Carbohydrate58 g
of which sugars12 g
Protein38.1 g
Salt1.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Aluminum Foil


Roast the Potatoes

Preheat your oven to 220°C/200°C fan/gas mark 7. Keep the butter for the sauce (see pantry for amount) in the fridge. 

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

Prep Time

Meanwhile, halve any thick broccoli stems lengthways.

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.

Roughly chop the parsley (stalks and all). Cut the tomato into 1cm chunks.

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

Cook the Pork

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork steaks. 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.

Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

When the potatoes have 10 mins left, pop the Tenderstem® onto another baking tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf until tender and crispy, 10-12 mins.

Get Frying

Meanwhile, wipe out the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the shallot and cook until softened, 3-4 mins. 

Stir in the tomatoes and garlic, then cook until softened, 1-2 mins, then pour in the red wine vinegar and allow to evaporate.

Emulsify your Sauce

Stir the chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan. Bring to the boil, then lower the heat slightly and simmer until reduced by half, 2-3 mins. 

Once reduced, remove the sauce from the heat and vigorously stir in the cold butter until combined.

Stir through the parsley. Taste and season with salt and pepper if needed.

Serve Up

When everything's ready, slice the pork steaks widthways into 2cm thick slices.

Transfer the pork to your plates and spoon over the agrodolce sauce.

Share the roasted potatoes and Tenderstem® alongside.