Pork Agrodolce and Roasted Potato Chunks
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Pork Agrodolce and Roasted Potato Chunks

with Roasted Tenderstem®, Tomato and Parsley

Under 650 calories

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)

Pork Loin Steaks

24 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

10 grams

Chicken Stock Paste

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1.5 tsp

Sugar for the Sauce

20 grams

Butter 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.


Chopping Board
Baking Tray
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Keep the butter for the sauce (see ingredients 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.

When the potatoes have 10 mins left, add the Tenderstem® to the potato tray, drizzle with oil and season with salt and pepper. Roast until tender and crispy, 8-10mins.


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 steak with salt and pepper on both sides. IMPORTANT: Wash your hands and equipment after handling raw meat.


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

Once the oil is 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. Keep the pan on the hob and turn the heat up to medium-high.


Add the shallot to the now empty pan and cook until softened, 3-4 mins.

Stir in the tomatoes and garlic, cook until softened, 1-2 mins. Pour in the red wine vinegar, stir and let it fully evaporate.

Add the chicken stock paste, water and sugar for the sauce (see ingredients for both amounts). Let it come to a boil, stir, reduce the heat slightly and simmer until reduced by half, 2-3 mins. 


Once the sauce has reduced by half, remove from the heat.

Vigorously stir the cold butter into the sauce- this process is called emulsification. Then, stir the parsley through. Taste and season with salt and pepper, if needed.


Serve the pork between your plates with the agrodolce sauce drizzled over.

Share the potato chunks and Tenderstem® alongside.