Seared Pork & Creamy Leek Sauce
with Broccoli & Mash
When you’re craving a classic meal, but don’t want to be boring, this seared pork will come to the rescue. Pork and potatoes gets a makeover with a rich, leek sauce and buttery mash – plus simple steamed broccoli adds a welcome dose of greens. It just goes to show, classics never go out of style.
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 unit
potatoes
1 unit
leek
½ unit
brown onion
2 clove
garlic
1 head
broccoli
1 bunch
thyme
1 bunch
parsley
1 packet
pork loin
½ tub
cooking cream
(Contains Milk;)
½ tub
Dijon mustard
½ cube
chicken stock
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the leek. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Chop the broccoli florets and stalk into small pieces. Pick the thyme leaves. Roughly chop the parsley leaves.
Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. In the last 6-8 minutes of cook time, place a colander or steaming basket over the saucepan and add the broccoli. Cover the broccoli with a lid and steam until tender. Transfer the broccoli to a bowl and season with salt and pepper. Toss to coat and cover to keep warm. Once the potatoes are tender, drain and return to the saucepan. Cover with a lid to keep warm.
While the potatoes are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season both sides of the pork loin steaks with salt and pepper. When the oil is hot, add the pork steaks and cook for 3-4 minutes on each side (depending on thickness), or until cooked through. Transfer to a plate to rest.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the leek and onion and cook, stirring, for 5 minutes or until softened. Add the garlic and thyme and cook for 1 minute or until fragrant. Reduce the heat to low and add the cooking cream (see ingredients list), Dijon mustard (see ingredients list) and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Add any pork resting juices. Season with salt and pepper and add a dash of water if the sauce is thick.
Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth.
Thickly slice the pork steaks. Divide the mashed potato, pork and steamed broccoli between plates. Top with the creamy leek sauce and the parsley. TIP: For the low-calorie option, serve up 1/2 the creamy leek sauce.