Infuse a rich and creamy sauce with garlic and parsley for the perfect topping on tender seared pork loin steaks. With a side of creamy mash and pan-fried veggies, this classic meal is simple yet stunning.
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pork loin steaks
grated Parmesan cheese(ContainsMilk)
chicken-style stock powder
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and the salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the parsley leaves.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccoli and cook, tossing regularly, until tender, 5-6 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork loin steaks 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 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
Return the frying pan to a medium heat with the butter (for the sauce). Add the garlic and cook until fragrant, 30 seconds. Add the pure cream (see ingredients list), grated Parmesan cheese, parsley (reserve a pinch for garnish!), chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people), a pinch of pepper and any pork resting juices and stir to combine. Reduce the heat to low and simmer until thickened slightly, 5-6 minutes.
Thickly slice the pork steaks. Divide the mash, veggies and pork between plates. Top with the creamy garlic sauce. Garnish with the reserved parsley.