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Quick Seared Pork & Creamy Peppercorn Sauce

Quick Seared Pork & Creamy Peppercorn Sauce

with Mash & Roasted 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 roasted veggies. Sometimes it’s hard to beat simple and classic.

Tags:Kid FriendlyQuick
Allergens:Milk

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

courgette

½

red onion

1

carrot

2

potato

1 packet

pork loin steaks

1 bag

chives

½ sachet

black peppercorns

½ bottle

longlife cream

(ContainsMilk)

½ sachet

beef-style stock powder

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3331 kJ
Fat47.4 g
of which saturates27.4 g
Carbohydrate48.8 g
of which sugars21.7 g
Protein44.8 g
Sodium861 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Slice courgette and carrot into thick sticks. Slice red onion (see ingredients) into wedges. • Place veggies on a lined oven tray, drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2

• Meanwhile, peel potato and cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return potato to saucepan. Add the butter, milk and salt, then mash until smooth. Cover to keep warm.

3

• While potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest. • Meanwhile, finely chop chives. Lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • While pork is resting, return frying pan to a low heat. Cook longlife cream (see ingredients), beef-style stock powder (see ingredients) and crushed peppercorns until warmed and infused with peppercorn flavour, 2-3 minutes. Stir in chives and any pork resting juices. Season with salt.

TIP: Pork can be served slightly blushing pink in the centre.

4

• Slice seared pork. • Divide roasted veggies, mash and pork between plates. • Spoon over creamy peppercorn sauce to serve.