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

Seared Pork & Creamy Peppercorn Sauce

with Mashed Potato & Steamed Veggies

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This meal should be right at home at your place tonight. A nice piece of pork, smothered in a creamy peppercorn sauce and served with mashed potato and steamed veggies. Sometimes it’s hard to beat classic and simple.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

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



1 head




1 clove


1 sachet

black peppercorns

1 bunch


1 packet

pork loin steaks

½ bottle



1 sachet

beef-style stock powder

Not included in your delivery

olive oil

40 g



2 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3490 kJ
Fat49.9 g
of which saturates29.8 g
Carbohydrate39.6 g
of which sugars9.1 g
Dietary Fibre0 g
Protein51.5 g
Cholesterol0 mg
Sodium859 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
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. Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into rounds. Finely chop the garlic. Crush the black peppercorns with a pestle and mortar or in their sachet using a rolling pin. Finely chop the chives.


Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Place a colander or steamer basket over the saucepan, then add the broccoli and carrot. Cover the veggies with a lid and steam until tender, 5-7 minutes. Transfer the cooked broccoli and carrot to a bowl, season to taste and cover to keep warm. When the potato is cooked, drain and return to the saucepan. Cover to keep warm.


While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the pork loin steaks on both sides with salt. When the oil is hot, cook the pork until just cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest. TIP: Pork can be served slightly blushing pink in the centre.


While the pork is resting, return the frying pan to a low heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients) and the beef-style stock powder. Add the crushed peppercorns and cook until thickened slightly and infused with peppercorn flavour, 2-3 minutes. Stir through the chives and any pork resting juices. Season to taste with salt.


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


Divide the pork, steamed veggies and mashed potato between plates. Spoon the creamy peppercorn sauce over the pork and veggies.