Seared Pork & 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 rich peppercorn sauce and served with mashed potato and roasted veggies. Sometimes it’s hard to beat simple and classic.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
courgette
½
Brown Onion
1
carrot
2
potato
1 packet
pork loin steaks
1 bag
herbs
1 packet
Peppercorn Sauce
(Contains Milk, Soy; )
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains Milk; )
40 g
butter (for the mash)
(Contains Milk; )
¼ tsp
salt
20 g
butter (for the sauce)
(Contains Milk; )
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 courgette and carrot into thick rounds. 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.
Little cooks: Kids can help toss the veggies on the tray.
• 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 (for the mash), milk and the salt, then mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, heat a large frying pan over 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 herbs. • While the pork is resting, return the frying pan to low heat. Cook peppercorn sauce and butter (for the sauce) until warmed and fragrant, 2-3 minutes. Stir through herbs and any pork resting juices. Season with salt.
• Slice seared pork. • Divide mash, roasted veggies and pork between plates. • Spoon over peppercorn sauce to serve.
Little cooks: Kids can add the finishing touch by spooning over the creamy peppercorn sauce!