Pork Medallions & Creamy Parmesan Sauce
with Polenta & Steamed Baby Broccoli
- Milk
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Easy doesn’t have to mean you have to sacrifice on that five-star quality dining experience. Seared pork is the best way to set the mood in a creamy and cheesy sauce. Get that gold star glow by adding garlic potatoes.
Ingredients
1
Baby Broccoli
300 g
Tenderised Pork Fillet
1 sachet
Herb & Mushroom Seasoning
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
polenta
(May be present: Milk, Soy, Wheat, Gluten)
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
1 cup
milk
(Contains: Milk; )
1 cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Halve any thicker stalks of baby broccoli lengthways. • Slice tenderised pork fillet into 3cm-thick round pieces. In a medium bowl, combine pork, herb & mushroom seasoning and a drizzle of olive oil. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add pork pieces and press flat with a spatula to get medallions. Cook until browned and cooked through, 5-6 minutes each side. • Reduce heat to low, add cream (see ingredients), half the grated Parmesan cheese and a splash of water. Stir until slightly reduced. Season to taste.
• Meanwhile, add baby broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl, add baby spinach leaves, tossing to combine. Season and cover to keep warm.
• While the veggies are steaming, in a medium saucepan, combine the water, milk and salt and bring to the boil over high heat. • Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes. • Remove from the heat, add remaining Parmesan cheese, the butter and a good pinch of pepper and stir until melted.
• Divide pork medallions, polenta and steamed baby broccoli between plates. • Spoon creamy Parmesan sauce over pork. • Tear over parsley to serve. Enjoy!
