Pork & Creamy Peppercorn Sauce
with Roasted Veggies & Potato Mash
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.
Unfortunately, this week's courgette and capsicum were in short supply, so we've replaced them with beetroot and pumpkin. Don't worry, the recipe will be just as delicious!
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
½ unit
onion
1 unit
beetroot
1 unit
carrot
½ sachet
black peppercorns
1 bunch
chives
1 packet
peeled pumpkin pieces
2 unit
potato
1 packet
pork loin steaks
½ bottle
Pure Cream
(Contains Milk; )
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
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Slice the red onion (see ingredients list) into 2cm wedges. Slice the carrot (unpeeled) into 1cm batons. Slice the beetroot into 1cm chunks. Finely chop the chives. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the peeled & chopped pumpkin, onion, carrot and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.
TIP: If the veggies look crowded on one tray, divide them between two trays!
While the veggies are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt to the saucepan and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover and set aside to rest.
TIP: It's okay to serve pork slightly blushing pink in the centre.
While the pork is resting, return the frying pan to a low heat. Add the pure cream (see ingredients list), beef stock (1/2 sachet for 2 people / 1 sachet for 4 people) and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 4-5 minutes. Stir in the chives and any pork resting juices and season to taste with salt.
Divide the roasted veggies, potato mash and pork between plates. Spoon the creamy peppercorn sauce over the pork.