Pork & Creamy Garlic-Chive Sauce
with Parmesan Fries
We're not going to lie – this creamy sauce is so good you'll want to slather it over everything! Here, we've teamed it with tender pork loin steaks, pan-fried veggies and moreish Parmesan fries.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced broccoli with silverbeet, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 bag
Silverbeet
1
carrot
½ bag
chives
1 packet
pork loin steaks
½ bottle
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
3
potato
1 packet
Grated Parmesan Cheese
(Contains Milk; )
2 clove
garlic
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the grated Parmesan cheese over the fries and bake until melted.
While the fries are baking, roughly chop the silverbeet. Thinly slice the carrot into half-moons. Finely chop the garlic and chives (see ingredients).
Season the pork loin steaks with salt and pepper. 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 cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.
TIP: Pork can be served slightly blushing pink in the centre.
Wipe out the frying pan and return to a medium high heat with a drizzle of olive oil. Cook the carrot with a splash of water, tossing, until tender, 4-5 minutes. Add the silverbeet and cook, stirring, until wilted, 1-2 minutes. Transfer to a bowl.
Return the frying pan to a medium heat with the butter. Cook the garlic until fragrant, 30 seconds. Add the longlife cream (see ingredients), chives and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Season and cook until thickened, 2-3 minutes. Stir through any pork resting juices.
Slice the pork. Divide the Parmesan fries, veggies and pork between plates. Pour the creamy garlic-chive sauce over the pork.