Cheesy Pork & Creamy Spinach Sauce
with Roasted Potato & Garlic Veggies
We've turbo-charged your pork tonight! Special additions like a too-good-to-be-true cheesy and creamy spinach sauce, herbed spices on the golden chunks of potato and a robust side of veggies are what it's all about. Happy days indeed!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
Garlic & Herb Seasoning
½ head
broccoli
1
carrot
3 clove
garlic
1 packet
pork loin steaks
½ packet
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil, sprinkle over garlic & herb seasoning and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, cut broccoli (see ingredients) into small florets, then roughly chop the stalk. Thinly slice carrot into half-moons. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, season pork loin steaks, then cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.
• While the pork is resting, wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 1 minute. • Add cream (see ingredients) and chicken-style stock powder (see ingredients) and cook until slightly reduced, 1-2 minutes. • Remove the pan from heat, then stir through shredded Cheddar cheese and baby spinach leaves.
Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the sauce is hot!
• Slice seared pork. • Divide pork, garlic veggies and roasted potato between plates. • Spoon creamy spinach sauce over the pork to serve. Enjoy!
Little cooks: Kids can help pour over the sauce. Careful it might be hot!