Give meat and three veg an upgrade with an array of flavoursome sides. Seared pork gets a tangy wholegrain mustard and thyme sauce, and we’ve taken classic mashed potatoes to new heights by stirring through Parmesan cheese. This is a modern meal that satisfies that comfort food craving!
Always refer to the product label for the most accurate ingredient and allergen information.
grated Parmesan cheese(ContainsMilk)
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
pork loin steaks
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
Bring a medium saucepan of lightly salted water to the boil. Preheat the oven to 220°C/200°C fan-forced. Thinly slice the carrot (unpeeled) into batons. Trim the broccolini. Place the carrot on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. In the last 10 minutes of carrot cook time, remove the tray from the oven and add the broccolini to one side of the tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then return to the oven and roast until tender.
While the veggies are roasting, peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the milk, the salt and butter (for the mash). Mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Cover to keep warm.
While the potato is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Pick and roughly chop the thyme leaves. In a second small bowl, combine the wholegrain mustard (see ingredients), the water, honey and thyme. Set aside.
Return the frying pan to a medium-high heat. Season both sides of the pork loin steaks with salt and pepper. When the oil is hot, cook the pork 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-high heat. Add the butter (for the sauce) and melt, scraping up any bits from the bottom of the pan. Add the mustard-thyme mixture and any pork resting juices, stir to combine and simmer until fragrant, 1 minute. Season with salt and pepper.
Slice the seared pork. Divide the Parmesan mash, roasted veggies and pork between plates. Spoon the mustard-thyme sauce over the pork. Garnish with the toasted almonds.