When you’re craving a classic meal, but don’t want to be boring, this seared garlic and herb pork will come to the rescue. Pork and potatoes gets a makeover with a rich, leek-peppercorn sauce and buttery mash – plus simple sautéed kale adds a welcome dose of greens. It just goes to show, classics never go out of style.
This recipe is under 650kcal per serving and under 30g carbohydrates 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
cavolo nero kale
pork loin steaks
garlic & herb seasoning
chicken-style stock powder
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Peel the parsnip and cut into small chunks. Cook the potato and parsnip in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk and the salt and mash until smooth. Cover to keep warm.
While the potato and parsnip are cooking, roughly chop the cavolo nero kale. Thinly slice the leek. Finely chop the garlic. Lightly crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork until golden and cooked through, 3-4 minutes each side. Transfer to a plate, cover with foil and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
While the pork is resting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the kale until tender, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the leek, stirring, until softened, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), pork resting juices, crushed peppercorns and chicken-style stock powder and cook until thickened, 2-3 minutes.
Slice the garlic and herb pork. Divide the pork, parsnip mash and greens between plates. Spoon over the creamy leek-peppercorn sauce to serve.