Seared Pork Loin & Cranberry Sauce
with Dijon Mashed Potato & Garlic Veggies
Impress your family and friends when you plate up this hearty Dijon mash with garlic veggies and seared pork. Watch out for the cranberry-rosemary sauce; the perfect burst of tangy sweetness to complement this mouth-watering dish.
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
1 packet
Dijon mustard
1
carrot
1 packet
baby spinach leaves
1
brown onion
1 clove
garlic
1 sprig
rosemary
1 packet
dried cranberries
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew. )
1 packet
pork loin steaks
1 sachet
garlic & herb seasoning
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
60 g
butter
1 tbs
balsamic vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• 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 the milk, Dijon mustard and half the butter 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.
• Meanwhile, thinly slice carrot into sticks. Roughly chop baby spinach leaves. Thinly slice brown onion. Finely chop garlic. Pick and roughly chop rosemary. • In a small heatproof bowl, add dried cranberries and cover in boiling water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, tossing, until tender, 4-5 minutes. • Add garlic and spinach and cook until fragrant and wilted, 1 minute. Season. • Transfer to a bowl and cover to keep warm.
• Meanwhile, in a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. Season. • Return frying pan to medium-high heat with a drizzle of olive oil. • 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 resting, return frying pan to medium-high heat with a drizzle of olive oil and the remaining butter. Cook onion, stirring regularly until softened, 3-4 minutes. • Meanwhile, drain cranberries. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar, rosemary, cranberries and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat. Stir in any pork resting juices and season.
• Slice pork. • Divide mashed potato, garlic veggies and seared pork between plates. • Pour cranberry sauce over pork to serve. Enjoy!