Creamy Mustard Pork & Bacon Steak

Name: Creamy Mustard Pork & Bacon Steak with Potato Mash & Green Bean Salad
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Green beans; 300 g Pork Loin Steaks; 100 g Diced Bacon; 1 packet Cream; 1 packet Dijon Mustard; 2 packet Potato

with Potato Mash & Green Bean Salad

Get up to $175 off

Say hello to comfort with a kick! Juicy pork steaks get the creamy mustard treatment, served up with buttery mash and a zesty veggie salad for a dinner that’s equal parts hearty and fresh.

Allergens:

Milk

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Green beans

300 g

Pork Loin Steaks

100 g

Diced Bacon

1 packet

Cream

(Contains: Milk; )

1 packet

Dijon Mustard

2 packet

Potato

Nutrition Values

Energy (kJ)3380 kJ

Calories807 kcal

Fat60 g

of which saturates35.1 g

Carbohydrate16.6 g

of which sugars7.8 g

Dietary Fibre3 g

Protein49.5 g

Cholesterol0 mg

Sodium649 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• Bring a medium saucepan of water to the boil. Peel potato and cut into large chunks. Trim green beans. • Cook potato in the boiling water for 6 minutes. Place a colander or steamer basket on top and add beans. • Cover and steam until beans are tender, and potatoes are easily pierced with a fork, for another 7-8 minutes. • Transfer veggies to a bowl. Season and allow to cool slightly. Drain potatoes and return to saucepan. Add the milk, butter and a pinch of salt and mash until smooth. FANCIFY me: If you have added truffle oil add to the potatoes when mashing.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season pork loin steaks generously with salt and the cracked black pepper. • 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.

• Return frying pan to medium heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. • Add Dijon mustard and longlife cream (see ingredients), and simmer, until slightly reduced, 1-2 minutes. FANCIFY me: If you have added thyme, pick the leaves and stir through the sauce.

• Slice pork. • To the bowl with green beans, add mixed salad leaves, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • Divide pork steak, potato mash and green bean salad between plates. • Top pork steak with creamy mustard and bacon sauce. Enjoy! • If you've added a fancify bundle, sprinkle grated Parmesan cheese over salad.