Speedy Kiwi-Spiced Pork Steak & Gravy
with Kūmara Mash & Lemony Greens
- Wheat
- Gluten
- Milk
Smokey, saucy and seriously satisfying! Tender pork steak are served over creamy kūmara mash with a side of zesty lemony greens and a generous pour of gravy - it’s a cosy-meets-classy combo that hits all the right notes.
Ingredients
1 packet
Broccoli Florets
1 packet
Orange Kumara
1 sachet
Kiwi Spice Blend
1
Lemon
1 packet
Baby Spinach Leaves
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
300 g
Pork Loin Steaks
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
¼ tsp
salt
½ cup
water
¼ tsp
pepper
Nutrition Values
Utensils
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!
