Have we told you lately that we love you? Actions speak louder than words, so we'll let this mouth-watering meal say it for us. We hope that with every delicious mouthful, you get the message!
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
baby spinach leaves
mild Caribbean jerk seasoning
pork loin steak
Bring a medium saucepan of water to the boil. Peel and cut the kumara into 2cm chunks. Add the kumara to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the kumara to the saucepan. Add the butter and the salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.
While the kumara is cooking, cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.
In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the pork loin steaks and toss to coat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5-7 minutes.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and cook, tossing, until tender, 5-6 minutes. Add the garlic and baby spinach leaves and cook until the garlic is fragrant and the spinach has wilted, 1 minute. Season with salt and pepper. Transfer the garlic greens to the serving plates.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the remaining mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Add the coconut milk, a pinch of salt and pepper and the pork resting juices. Stir and cook until thickened slightly, 2-3 minutes.
Thickly slice the pork. Divide the kumara mash and Caribbean pork between the plates with the garlic veggies. Pour over the coconut sauce and garnish with the coriander.