Seared Pork & Herby Crushed Potatoes
with Tomato Salad & Mustard Mayo
We’ve jazzed up your average pork, salad and veg combo by lightly crushing the potatoes and adding some herby butter and searing pork with our new kid on the block; savoury seasoning. Serve with some mustard mayo for a winner dinner full of flavour!
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
1 packet
parsley
1 packet
chopped potato
1 packet
chicken stock pot
1 sachet
Savoury Seasoning
1 packet
Pork Loin Steak
1
Tomato
1 packet
Celery
1 packet
Mixed Salad Leaves
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop parsley. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, stir in the butter, chicken stock pot and parsley, until fragrant, 1 minute. • Remove from heat then return potato to pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry! Little cooks: Take the lead and lightly crush the potatoes!
• While potato is boiling, in a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of pepper. Add pork loin steaks, turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks 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 pork is cooking, cut tomato into thin wedges. Finely chop celery. • In a large bowl, combine tomato, celery, mixed salad leaves and a drizzle of the vinegar. Season to taste.
Little cooks: Help toss the salad!
• Slice pork. • Divide seared pork steak, herby butter crushed potatoes and tomato salad between plates. • Serve with mustard mayo. Enjoy!