Seared Pork & Tarragon Sauce
with Mustard Mashed Potatoes & Garlic Veggies
Give meat and three veg an upgrade with an array of flavoursome sides. Seared pork gets a creamy tarragon-infused sauce, and we’ve taken classic mashed potato to new heights by stirring through tangy wholegrain mustard. This is a modern meal that satisfies that comfort food craving!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
potato
1 unit
carrot
1 bag
green beans
1 bunch
tarragon
1 packet
pork loin steaks
1 packet
Chicken-Style Stock Powder
½ tub
wholegrain mustard
(Contains: Sulphites; )
½ tub
Pure Cream
(Contains: Milk; )
1 bag
baby spinach leaves
1 clove
garlic
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
2.5 tbs
milk
(Contains: Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim the green beans. Finely chop the garlic (or use a garlic press). Pick the tarragon leaves and finely chop to get 2 tsp for 2 people / 1 tbs for 4 people.
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, milk, the salt and wholegrain mustard (see ingredients list) to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and cook until starting to soften, 2-3 minutes. Add the green beans and garlic and cook, stirring occasionally, until soft, 8-10 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Season the pork loin steaks with salt and pepper on both sides. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest. TIP: It's fine to serve pork slightly blushing in the centre.
Return the frying pan to a low heat. Add the pure cream (see ingredients list) and crumbled chicken stock. Add the chopped tarragon. TIP: Tarragon has a strong aniseed flavour, add less if you're not a fan! Cook until warmed and the tarragon flavour has infused, 3 minutes. TIP: Scrape up any bits stuck to the bottom of the pan, they'll add extra flavour to the sauce! Stir through any pork resting juices and season to taste with salt.
Divide the mustard mashed potato, seared pork and garlic veggies between plates. Spoon the tarragon sauce over the pork.
