Seared Pork & Creamy Chive Sauce
with Potato Chunks & Lemony Veggies
- Milk
Here’s a gift for you, we saw it and couldn’t resist sharing. Spoilers, it’s a chive sauce that’s creamy and perfect for that seared succulent pork you’re cooking up. Drizzle it all over because we have a feeling it will become your new favourite sauce. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *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 bag
baby broccoli
1 bag
chives
½
lemon
½ sachet
Garlic & Herb Seasoning
1 packet
pork loin steaks
½ bottle
cream
(Contains: Milk; )
2 clove
garlic
Not included in your delivery
1
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help toss the potato.
• Meanwhile, trim baby broccoli. Finely chop chives and garlic. Zest lemon, then slice into wedges. • In a medium bowl, combine garlic & herb seasoning (see ingredients), pork loin steaks and a drizzle of olive oil. Set aside.
Little cooks: Under adult supervision, older kids can help grate the zest.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Remove pan from heat, add a squeeze of lemon juice and season to taste. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While the pork is resting, wipe out the frying pan, then return to low heat with a drizzle of olive oil. Cook garlic and chives until fragrant, 1 minute. • Add cream (see ingredients), lemon zest and the water and cook until slightly reduced, 1-2 minutes. Season with salt and pepper.
• Slice the pork. • Divide pork, potato chunks and lemony veggies between plates. Top pork with creamy chive sauce. • Serve with any remaining lemon wedges. Enjoy!
