[Family Friendly, Quick] NZ Herby Pork Steak & Creamy Spinach Sauce
with Potato Fries & Pear Salad
- Milk
- Wheat
- Gluten
Ingredients
1 sachet
Herb & Mushroom Seasoning
300 g
Pork Loin Steaks
1 packet
Baby Spinach Leaves
1
Pear
1 packet
Cream
(Contains: Milk; )
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 sachet
Crispy Chip Spice Blend
(Contains: Wheat, Gluten; )
Nutrition Values
Cooking Steps
* Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Thinly slice pear (see ingredients). Zest lemon to get a pinch and slice into wedges. * Place potato on a lined oven tray. Drizzle with olive oil, sprinkle over crispy chip seasoning and toss to coat. * Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
* Meanwhile, combine pork loin steaks, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. * In a large frying pan, heat a drizzle of olive oil over medium-high heat. * When oil is hot, add pork loin steaks and cook 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!
* Wipe out and return pan to medium heat. Add longlife cream (see ingredients), chicken-style stock powder, lemon zest and a splash of water, and simmer until slightly thickened, 2-3 minutes. * Remove pan from heat, and add a squeeze of lemon juice and baby spinach leaves. Stir until wilted and season with a pinch of pepper.
* Slice pork. * In a medium bowl, combine pear, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. * Divide herby pork steak, potato fries and pear salad between plates. Top pork with creamy spinach sauce. Enjoy!
