Garlic-Herb Pork & Creamy Leek-Peppercorn Sauce
with Parsnip Mash & Greens
When you’re craving a classic meal, but don’t want to be boring, this seared garlic and herb pork will come to the rescue. Pork and potatoes gets a makeover with a rich, leek-peppercorn sauce and buttery mash – plus simple sautéed kale adds a welcome dose of greens. It just goes to show, classics never go out of style.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1
parsnip
1
potato
1 bag
cavolo nero kale
1
leek
3 clove
garlic
½ sachet
black peppercorns
1 packet
pork loin steaks
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
milk
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Peel the parsnip and cut into small chunks. Cook the potato and parsnip in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk and the salt and mash until smooth. Cover to keep warm.
While the potato and parsnip are cooking, roughly chop the cavolo nero kale. Thinly slice the leek. Finely chop the garlic. Lightly crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork until golden and cooked through, 3-4 minutes each side. Transfer to a plate, cover with foil and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
While the pork is resting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the kale until tender, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the leek, stirring, until softened, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), pork resting juices, crushed peppercorns and chicken-style stock powder and cook until thickened, 2-3 minutes.
Slice the garlic and herb pork. Divide the pork, parsnip mash and greens between plates. Spoon over the creamy leek-peppercorn sauce to serve.