Pork Loin Steak & Braised Leek
Take your cooking skills to the next level!
Time to unleash your inner chef! Tonight we’re digging in to meltingly tender pork loin steak with leeks, braised to bring out all their natural sweetness. We think the real star of the show here is the twice-cooked roast potatoes - don’t worry, we’ve given you all the tips and tricks to achieve your crispiest roasties yet!
This recipe is under 650kcal per serving.
We’ve replaced the green beans in this recipe with asparagus due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 clove
garlic
1 bunch
asparagus
1
carrot
1
leek
1 packet
pork loin steaks
1 sachet
vegetable stock powder
1 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains Milk; )
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. Trim green beans. Thinly slice carrot into sticks. Slice leek into 1cm thick rounds.
• Drain the potatoes well then transfer to a lined oven tray. • Season generously with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes.
TIP: Tossing and roughing the edges helps the potatoes get crisp edges while roasting!
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks 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 cooking, add green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season and cover to keep warm.
• While the pork is resting, wipe out the frying pan then return to high heat with a drizzle of olive oil. • Cook leek, until slightly charred, 1-2 minutes each side. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water, vegetable stock powder, the butter, and balsamic vinegar, tossing to combine. • Cover with a lid or foil, and simmer until tender and liquid has slightly thickened, 2-3 minutes.
• Slice pork. • Divide pork loin steak, twice-cooked potatoes, and steamed veggies between plates. • Top pork loin with braised leek and any remaining pan sauce. • Serve with Italian truffle mayonnaise. Enjoy!