Seared Pork Steak & Sage Butter
with Potato Chunks & Sautéed Veggies
The secret is in the sauce but don’t worry because we’re sharing our saucy secrets right here. It’s a buttery sage delight tonight, perfect for coating over pan seared pork, sliced and ready for eating as soon as it hits your table.
This recipe is under 650kcal per serving.
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 packet
flaked almonds
(Contains Almond; )
1
carrot
1 bag
baby broccoli
1 bag
sage
2 clove
garlic
1 bag
baby spinach leaves
1 packet
pork loin steaks
½ sachet
Seasoning Blend
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
Little cooks: Help toss the potato chunks.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Thinly slice carrot into sticks. Halve baby broccoli lengthways. Pick and thinly slice sage. Finely chop garlic. • In a medium bowl, combine seasoning blend (see ingredients), pork loin steaks and a drizzle of olive oil.
Little cooks: Help pick the sage from the stems!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli until tender, 4-5 minutes. • Add baby spinach leaves and stir until wilted. Season, then transfer to a bowl. Cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Return the frying pan to medium heat with the butter and cook until beginning to brown, 1-2 minutes. • Add garlic and sage and cook until fragrant, 1 minute. • Remove pan from heat, then add any pork resting juices.
• Slice seared pork steak. • Divide pork, potato chunks and sautéed veggies between plates. • Spoon sage butter over pork and veggies. • Garnish with toasted almonds to serve. Enjoy!