A hot contender for 'best new accompaniment', the ready-made Hollandaise in this dish really takes it to the next level. We're serving it with mouth-watering spiced pork steaks, smooth mash and nourishing steamed greens.
This recipe is under 650kcal per serving.
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
pork loin steaks
chicken-style stock powder
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
Aussie spice blend
• Boil the kettle. • Peel potato and cut into large chunks. Trim baby broccoli and green beans. Half-fill a medium saucepan with boiling water and bring to the boil over a high heat. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • When the potato has 5 minutes cook time remaining, place a colander or steamer basket on top of the saucepan, then add baby broccoli and green beans. Cover with a lid and steam until tender. Transfer greens to a bowl and season with salt and pepper. Cover to keep warm.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add pork loin steaks, season and turn to coat. • Drain potato and return to saucepan with the butter, milk, chicken-style stock powder and a pinch of pepper. Mash until smooth. Cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Slice spiced pork steaks. • Divide mashed potato, steamed greens and pork between plates. • Top pork with Hollandaise. • Sprinkle over roasted almonds (roughly chop if you prefer) to serve.