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.
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pork loin steaks
beef-style stock powder
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.