Peach & mango glazed pork with cheesy roasties & mayo

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings people

Appliance/Function:

Peel and slice 1 brown onion into wedges. Cut 600 g potatoes and 2 carrots into bite-sized chunks. Drain 420 g baby beetroot, cut any larger ones in half. Peel and mince 4 cloves garlic. Place the onion, potato, carrot, baby beetroot and half of the garlic on the prepared oven tray, drizzle with 1 tbsp olive oil and season with salt and pepper. Toss to combine and cook for 20 minutes or until golden and tender.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

In a small bowl combine ¼ cup peach and mango chutney, 2 tbsp honey, 1 tbsp balsamic vinegar, the remaining garlic and a splash of water.

When the roasties have 10 minutes of cooking time remaining, heat 1 tbsp olive oil in a large frypan over medium-high heat. When oil is hot, cook 600 g pork loin steaks for 3-4 minutes on each side or until cooked through. Reduce heat to medium-low, and then add the glaze and cook for 1-2 minutes, turning to coat. Set aside to rest.

In the last 5 minutes of cooking time, grate over 50 g parmesan cheese, add 1 cup baby spinach and ¼ cup pumpkin seeds and toss to combine, then return to the oven for 5 minutes. Slice the pork.
TIP: Dice the pork into 1cm cubes for little kids.

Divide the peach and mango glazed pork and cheesy roasties between plates. Serve with the mayonnaise for dipping and spoon over any remaining glaze, if any.