Quick Pork & Creamy Peppercorn Sauce
with Mash & Roasted Veggies
This meal should be right at home at your place tonight. A nice piece of pork, smothered in a creamy peppercorn sauce and served with mashed potato and roasted veggies. Sometimes it’s hard to beat simple and classic.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with parsnip, which may be a little 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
1
parsnip
½
onion
1
carrot
2
potato
1 packet
pork loin steaks
1 bag
chives
½ sachet
black peppercorns
½ bottle
cream
(Contains Milk; )
½ sachet
beef-style stock powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Slice parsnip and carrot into thick sticks. Slice red onion (see ingredients) into wedges. • Place veggies on a lined oven tray, drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return potato to saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest. • Meanwhile, finely chop chives. Lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • Return frying pan to a low heat. Cook longlife cream (see ingredients), beef-style stock powder (see ingredients) and crushed peppercorns until warmed and fragrant, 2-3 minutes. Stir in chives and any pork resting juices. Season with salt.
TIP: Pork can be served slightly blushing pink in the centre.
• Slice seared pork. • Divide pork, mash and roasted veggies between plates. • Spoon over creamy peppercorn sauce to serve.