Pork & Creamy Spinach Sauce
with Roasted Potato Chunks & Garlic Veggies
- Milk
We've turbo-charged your pork tonight! Special additions like a too-good-to-be-true cheesy and creamy spinach sauce, herbed spices on the golden chunks of potato and a robust side of veggies are what it's all about. Happy days indeed! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 sachet
Garlic & Herb Seasoning
½ head
broccoli
1
carrot
½ bottle
cream
(Contains: Milk; )
½ sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
3 clove
garlic
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
pork loin steaks
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil, sprinkle over garlic & herb seasoning and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, cut broccoli (see ingredients) into small florets, then roughly chop the stalk. Thinly slice carrot into half-moons. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, season pork loin steaks, then 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.
• While the pork is resting, wipe out the frying pan and return to medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 1 minute. • Add cream (see ingredients) and chicken-style stock powder (see ingredients) and cook until slightly reduced, 1-2 minutes. • Remove the pan from heat, then stir through shredded Cheddar cheese and baby spinach leaves.
• Slice seared pork. • Divide pork, roasted potato and garlic veggies chunks between plates. • Spoon creamy spinach sauce over the pork to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The creamy spinach sauce was a highlight, with many praising its deliciousness; some found it a bit rich or salty.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with clear instructions making it simple to follow.
- Suggestions: Consider reducing the chicken stock powder for a less salty sauce; some found adding extra cream helped balance the spinach.
- Next-day meals: The dish reheats well, with some even recreating the sauce for weekend barbecues.
- Texture: Cook vegetables slightly longer for tenderness; a few found the pork challenging to keep moist.
