Creamy Mustard Pork Steak & Halloumi
with Potato Mash & Capsicum Salad
- Milk
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!
Ingredients
1 packet
Mixed Salad Leaves
1
Capsicum
300 g
Pork Loin Steaks
1 packet
Halloumi
(Contains: Milk; )
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
Utensils
Cooking Steps
• 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. ELEVATE 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. • Cut halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• Return frying pan to medium heat. Add dijon mustard and long life cream (see ingredients) and simmer, until slightly reduced, 1-2 minutes. ELEVATE ME: If you have added extra ingredients to this recipe, pick thyme leaves and stir through the sauce.
• Slice pork. • To the bowl with green beans, add mixed salad leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • Divide pork steak, halloumi, potato mash and green bean salad between plates. • Top pork steak with creamy mustard sauce to serve. Enjoy! ELEVATE ME: If you've added extra ingredients to this recipe, sprinkle grated Parmesan cheese over salad to serve.
