Creamy Mustard Pork Steak

Name: Creamy Mustard Pork Steak with Potato Mash & Capsicum Salad
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 1 packet Mixed Salad Leaves; 1 Capsicum; 300 g Pork Loin Steaks; 1 packet Cream; 2 packet Potato; 1 packet Dijon Mustard; 1 drizzle olive oil; 2 tbs milk; 40 g butter; ¼ tsp pepper; 1 drizzle white wine vinegar

with Potato Mash & Capsicum Salad

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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.

We’ve replaced the broccoli in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

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

Capsicum

300 g

Pork Loin Steaks

1 packet

Cream

(Contains: Milk; )

2 packet

Potato

1 packet

Dijon Mustard

Not included in your delivery

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk; )

40 g

butter

(Contains: Milk; )

¼ tsp

pepper

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3660 kJ

Calories874 kcal

Fat69.1 g

of which saturates42.7 g

Carbohydrate20.3 g

of which sugars11.3 g

Dietary Fibre3.7 g

Protein42.5 g

Sodium250 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.

Cooking Steps

• Bring a medium saucepan of water to the boil. Peel potato and cut into large chunks. Thinly slice capsicum into strips.
• Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes.
• Drain potatoes and return to the saucepan. Add the milk, butter and a pinch of salt and mash until smooth.

ELEVATE ME: If you’ve added extra ingredients to your recipe, add truffle oil to potatoes when mashing.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add capsicum and cook, until tender, 4-5 minutes. Transfer to a large bowl.
Season with salt and pepper and allow to cool slightly.
• Return frying pan to medium-high heat with a drizzle of olive oil. Season pork loin steaks generously with salt and the cracked black pepper.
• When oil is hot, cook pork 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. Slice pork just before serving.

• Return frying pan to medium heat. Add Dijon mustard and cream (see ingredients) and simmer, until slightly reduced, 1-2 minutes.

ELEVATE ME: If you’ve added extra ingredients to this recipe, pick thyme leaves and stir through the sauce.

• To the bowl with capsicum, add mixed salad leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• Divide mash and capsicum salad between plates. Top mash with pork.
• Spoon creamy mustard sauce over pork to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, sprinkle grated Parmesan cheese over salad to serve.