HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Pork & Creamy Leek Sauce
Seared Pork & Creamy Leek Sauce

Seared Pork & Creamy Leek Sauce

with Broccoli & Mash

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When you’re craving a classic meal, but don’t want to be boring, this seared pork will come to the rescue. Pork and potatoes gets a makeover with a rich, leek sauce and buttery mash – plus simple steamed broccoli adds a welcome dose of greens. It just goes to show, classics never go out of style.


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 unit


½ unit


2 clove


1 head


1 bunch


1 bunch


1 packet

pork loin

½ tub

pure cream


½ tub

Dijon mustard


½ cube

chicken-style stock powder

Not included in your delivery

olive oil

30 g



2.5 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat22.2 g
of which saturates13.2 g
Carbohydrate34.2 g
of which sugars8.3 g
Dietary Fibre0 g
Protein47.4 g
Cholesterol0 mg
Sodium528 mg
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Medium Pan
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the leek. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Chop the broccoli florets and stalk into small pieces. Pick the thyme leaves. Roughly chop the parsley leaves.


Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. In the last 6-8 minutes of cook time, place a colander or steaming basket over the saucepan and add the broccoli. Cover the broccoli with a lid and steam until tender. Transfer the broccoli to a bowl and season with salt and pepper. Toss to coat and cover to keep warm. Once the potatoes are tender, drain and return to the saucepan. Cover with a lid to keep warm.


While the potatoes are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season both sides of the pork loin steaks with salt and pepper. When the oil is hot, add the pork steaks and cook for 3-4 minutes on each side (depending on thickness), or until cooked through. Transfer to a plate to rest.


Return the pan to a medium-high heat with a drizzle of olive oil. Add the leek and onion and cook, stirring, for 5 minutes or until softened. Add the garlic and thyme and cook for 1 minute or until fragrant. Reduce the heat to low and add the pure cream (see ingredients list), Dijon mustard (see ingredients list) and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Add any pork resting juices. Season with salt and pepper and add a dash of water if the sauce is thick.


Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth.


Thickly slice the pork steaks. Divide the mashed potato, pork and steamed broccoli between plates. Top with the creamy leek sauce and the parsley.