Pork & Creamy Garlic-Chive Sauce
with Parmesan Fries
We're not going to lie – this creamy sauce is so good you'll want to slather it over everything! Here, we've teamed it with tender pork loin steaks, pan-fried veggies and moreish Parmesan fries.
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
Ingredients
2 unit
potatoes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 head
broccoli
1 unit
carrot
2 clove
garlic
1 bunch
chives
1 packet
pork loin steaks
½ bottle
Pure Cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the grated Parmesan cheese over the fries and bake until melted.
TIP: Cut the potato to size so it cooks in time!
While the fries are baking, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely chop the chives.
Season the pork loin steaks with salt and pepper. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccoli, carrot and a splash of water and cook, tossing, until tender, 5-6 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium heat with the butter. Add the garlic and cook until fragrant, 30 seconds. Add the pure cream (see ingredients list), chives, chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and a pinch of salt and pepper and cook until thickened, 5-6 minutes. Stir through any pork resting juices.
Thickly slice the pork. Divide the Parmesan fries, veggies and pork between plates. Pour the creamy garlic-chive sauce over the pork.
