Quick Sticky Glazed Pepper Pork
with Mustard Mashed Potatoes & Pear-Capsicum Salad
Team buttery, mustard mashed potato, with pepper-spiked pork strips to create a homey-style meal that warms you up from the inside out. Paired with a bright chargrilled capsicum salad, this meal checks every box.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
2
potato
½ packet
black peppercorns
1
pear
1 packet
Chargrilled Capsicums
1 bag
salad leaves
1 packet
pork strips
1 packet
garlic paste
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Dijon mustard
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add Dijon mustard and the milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Crush black peppercorns (see ingredients) in a pestle and mortar, or in their sachet using a rolling pin. • Thinly slice pear. • In a large bowl, combine pear, chargrilled capsicum, salad leaves, a drizzle of olive oil and of balsamic vinegar. Season.
Little cooks: Take the lead by tossing the salad!
• In a medium bowl, combine pork strips, crushed peppercorns, a drizzle of olive oil and a pinch of salt. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, until golden, 2-3 minutes. • Add garlic paste and return pork, cooking until fragrant, 1 minute. • Remove from heat. Add sweet & savoury glaze and toss to coat. Season to taste.
• Divide mustard mashed potatoes and pear salad between plates. • Top potatoes with sticky glazed pepper pork. Spoon over any juices from the pan. • Sprinkle over slivered almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds!