Seared Pork & Creamy Garlic Sauce
with Mash & Sautéed Veggies
We're not going to lie – this creamy garlic sauce is so good you'll want to slather it over everything! Here, we've teamed it with tender pork steaks, pan-fried veggies and potato mash, all ready in a flash!
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 clove
garlic
1
carrot
1 head
broccoli
1 packet
pork loin steaks
½ bottle
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, finely chop the garlic. Thinly slice the carrot into half-moons. Cut the broccoli into small florets and roughly chop the stalk.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccoli, tossing, until tender, 5-6 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: Pork can be served slightly blushing pink in the centre.
Return the frying pan to a medium heat with the butter (for the sauce). Cook the garlic until fragrant, 30 seconds. Add the longlife cream (see ingredients), chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people), grated Parmesan cheese and any pork resting juices. Season with pepper and stir to combine. Reduce the heat to low and simmer until thickened slightly, 2-3 minutes.
Slice the pork. Divide the mash, veggies and pork between plates. Top with the creamy garlic sauce.