[Superquick] Smokey Pork Steak & Red Wine Jus
with Kūmara Mash & Lemony Greens- Almond
- Eggs
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Milk
- May contain traces of allergens
Ingredients
1 packet
Broccoli Florets
300 g
Pork Loin Steaks
1 packet
Orange Kumara
1 packet
Red Wine Jus
(Contains: Almond, Eggs, Wheat, Gluten, Sesame, Soy, Fish, Milk, May contain traces of allergens; )
packet
Baby Leaves
sachet
Kiwi Spice Blend
1
Lemon
1
baby kale
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a pinch of salt. Cook diced kūmara over a medium-high heat, until easily pierced with a fork, 8-10 minutes. • Drain and return to saucepan. • Add the butter and salt. Mash until smooth. Season generously with pepper and cover to keep warm.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks and Kiwi spice blend until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• While the pork is cooking, halve lemon. • Add broccoli and a splash of water to a medium microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl. Add baby leaves and a good squeeze of lemon juice. Toss to combine and season to taste.
• In a small microwave-safe bowl, microwave red wine jus and any pork resting juices until warmed through, 30 seconds. • Divide kūmara mash, smokey pork steak and lemony greens between plates. Pour over red wine jus to serve. Enjoy!
