Quick Seared Pork & Creamy Peppercorn Sauce
with Mash & Roasted Veggies
This meal is worth staying in for 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.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. 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
1
capsicum
½
onion
1
carrot
2
potato
1 packet
pork loin steaks
1 bag
chives
1 packet
Peppercorn Sauce
(Contains Milk, Soy; )
½ sachet
beef-style stock powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 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 capsicum into strips. Slice carrot into thick sticks. Slice 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.
• Meanwhile, peel potato, then cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return potato to the saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.
• While the 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 and set aside to rest. • Meanwhile, finely chop chives. • While the pork is resting, return the frying pan to a low heat. Cook peppercorn sauce and beef-style stock powder (see ingredients) until warmed and fragrant, 2-3 minutes. Stir through chives and any pork resting juices. Season with salt.
• Slice seared pork. • Divide mash, roasted veggies and pork between plates. • Spoon over creamy peppercorn sauce to serve.