Pork with Leek & Mustard Sauce
The leek is the Welsh national symbol, and all we can say is ‘lucky Wales’! If there is one thing we know for sure about leeks, it’s that they are absolutely delicious. The sweetness of these creamy leeks goes perfectly with a prime cut of pork. So dig in, like a Welshman at his local.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
450 g
Chat Potatoes
2 fillet
pork loin steak
1
leek
1 tsp
vegetable stock
1 tbs
tarragon
½ tbs
Dijon mustard
Not included in your delivery
1 tbs
olive oil
1 tbs
butter
(Contains Milk;)
2 tsp
plain flour
(Contains Gluten, Wheat;)
½ cup
water
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, peel and quarter the chat potatoes. Finely slice the leek and finely chop the tarragon.
In a large pot, add the potatoes and enough water to cover them, place on a high heat, bring to the boil and cover. Cook for 10 minutes or until the potatoes can be pierced easily with a knife. Drain.
Season the pork fillets on both sides with salt and pepper. Heat the olive oil in a frying pan over a medium-high heat, add the pork and cook for 3 minutes on each side or until cooked to your liking. Remove from the heat, rest on a plate and cover with foil.
In the same frying pan, melt the butter over a medium heat, then add the leek and sauté for 2-3 minutes, or until softened. Add the flour and cook for 30 seconds, then add the Dijon mustard, vegetable stock powder, and water. Stir until smooth and slightly thickened.Stir through the tarragon and season to taste with salt and pepper.
To serve, divide the potatoes between plates. Top with the pork fillets and spoon over the leek and mustard sauce. Dig in!