Double Seared Pork & Creamy Peppercorn Sauce
with Mashed Potato & Garlic Veggies
Infuse a rich and creamy sauce with peppercorns for the perfect topping for extra tender seared pork loin steaks. With a side of creamy mash and sautéed, this classic meal is simple yet stunning.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
3 clove
garlic
½ sachet
black peppercorns
2 packet
pork loin steaks
½ bottle
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
½ head
broccoli
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain potatoes, then return to the saucepan. • Add the butter and milk to potato, then season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, halve any thicker stalks of broccoli lengthways. Slice carrot into thin sticks. Finely chop garlic. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and broccoli, tossing, until tender, 4-5 minutes. • Add 1/2 the garlic and cook, tossing, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Season pork loin steaks with salt. • When oil is hot, cook pork in batches 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.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder (see ingredients) and a splash of water and cook until thickened, 1-2 minutes. • Stir through any pork resting juices. Set aside.
• Slice seared pork steaks. • Divide mash, veggies and pork between plates. • Spoon creamy peppercorn sauce over the pork to serve. Enjoy!