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HelloFresh
HelloFresh
Seared Pork & Tarragon Sauce

Seared Pork & Tarragon Sauce

with Mustard Mashed Potatoes & Garlic Veggies

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Give meat and three veg an upgrade with an array of flavoursome sides. Seared pork gets a creamy tarragon-infused sauce, and we’ve taken classic mashed potatoes to new heights by stirring through tangy wholegrain mustard. This is a modern meal that satisfies that comfort food craving!

Allergens:MilkSulphites
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potato

1 unit

carrot

1 unit

courgette

1 bunch

tarragon

1 packet

pork loin steaks

½ cube

chicken stock

½ tub

wholegrain mustard

(ContainsSulphites)

½ tub

pure cream

(ContainsMilk)

1 bag

baby spinach leaves

1 clove

garlic

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)3340 kJ
Fat50.8 g
of which saturates29.9 g
Carbohydrate34.8 g
of which sugars7.9 g
Protein47.4 g
Sodium761 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Pan
Lid
Potato Masher
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Bring a medium saucepan of salted water to the boil. Peel the potatoes and cut into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Slice the courgette into thin batons. Finely chop the garlic (or use a garlic press). Pick the tarragon leaves and finely chop to get 2 tsp for 2 people / 4 tsp for 4 people. TIP: Tarragon has a strong aniseed flavour, use less if you're not a fan!

Make the mash
Make the mash
2

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk, the salt and wholegrain mustard (see ingredients list) to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm. TIP: Add as little or as much mustard as you like according to your taste.

Cook the veggies
Cook the veggies
3

While the potatoes are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and cook for 2-3 minutes or until starting to soften. Add the courgette and garlic and cook, stirring occasionally, for 8-10 minutes or until soft. Add the baby spinach leaves and cook for 1 minute or until wilted. Season with salt and pepper. Transfer to a plate and cover to keep warm.

Cook the pork
Cook the pork
4

Return the frying pan to a high heat with a drizzle of olive oil. Season the pork loin steaks with salt and pepper on both sides. When the oil is hot, add the pork and cook for 3-4 minutes on each side (depending on thickness), or until cooked through. Transfer to a plate and set aside to rest. TIP: It's fine to serve pork slightly blushing in the centre.

MAKE THE TARRAGON SAUCE
MAKE THE TARRAGON SAUCE
5

Return the frying pan to a low heat. Add the pure cream (see ingredients list) to the pan and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Add the chopped tarragon to the pan. Cook for 3 minutes, or until warmed and the tarragon flavour has infused. Stir through any resting juices from the pork and season to taste with salt. TIP: Scrape up any bits stuck to the bottom of the pan, they'll add extra flavour to the sauce!

Serve up
Serve up
6

Divide the mustard mash and garlic veggies between plates. Serve with the seared pork topped with tarragon sauce.