Herby Mushroom Pork & Bechamel Sauce
with Garlic Crushed Potatoes
It’s here, the good-old bechamel sauce; it really is a favourite for a reason. The creaminess is offset by the earthier tones of herbs and mushroom seasoned pork and a fresh garden salad to finish it off. Once you drizzle over that sauce it will all come together to form a delicious dinner.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
tomato
1 bag
herbs
1 packet
pork loin steaks
1 sachet
Herb & Mushroom Seasoning
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 bag
salad leaves
2 clove
garlic
2
radish
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Finely chop garlic. • Add potato to the saucepan of boiling water and cook until easily pierced with a fork, 12-15 minutes. • Drain, then return saucepan to medium-high heat. Add the butter and garlic and cook, stirring, until fragrant, 1 minute. Add a pinch of salt. Stir to combine, then remove from heat. • Add potato to pan and toss to coat. Lightly crush with a fork. Season to taste and cover to keep warm.
TIP: Add a splash of water if potato looks dry!
• Meanwhile, roughly chop tomato. Thinly slice radish and herbs. • In a medium bowl, combine pork loin steaks, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork 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. • Meanwhile, add bechamel sauce to a medium heatproof bowl and microwave in 20 second bursts until heated through. Add herbs, stir to combine and season to taste.
TIP: The seasoning will char slightly in pan, this adds to the flavour!
• In a large bowl, combine salad leaves, tomato, radish and a drizzle of red wine vinegar and olive oil. Season to taste. • Slice herby mushroom pork. • Divide pork, garlic crushed potatoes and tomato salad between plates. • Top pork with herby-bechamel sauce. Enjoy!