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.
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
pork loin steaks
beef-style stock powder
• 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.
• 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.
• 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.
• Slice seared pork. • Divide roasted veggies, mash and pork between plates. • Spoon over creamy peppercorn sauce to serve.