Pork & Creamy Peppercorn Sauce
with Mashed Potato & Steamed Veggies
Infuse a rich and creamy sauce with peppercorns for the perfect topping for tender seared pork loin steaks. With a side of creamy mash and lightly steamed veggies, this classic meal is simple yet stunning.
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Ingredients
2 unit
potatoes
1 bag
green beans
1 unit
carrot
1 clove
garlic
1 sachet
black peppercorns
1 bunch
chives
1 packet
pork loin steaks
1 packet
light thickened cream
(Contains Milk;)
½ cube
beef stock
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Thinly slice the carrot (unpeeled) into rounds. Finely chop the garlic (or use a garlic press). Finely chop the chives. Crush the black peppercorns in their sachet with a saucepan or rolling pin (or use a mortar and pestle if you have one!).
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. About halfway through cooking, place a colander or steamer basket over the saucepan and add the green beans and carrot. Cover the veggies with a lid and steam until tender, 4-6 minutes. Transfer to a bowl and season with salt and pepper. Toss to coat and cover to keep warm. When the potato is tender, drain and return to the saucepan. Cover with a lid to keep warm.
While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the pork loin steaks on both sides with a pinch of salt. When the oil is hot, add the pork and cook until just cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest. TIP:Pork can be served slightly blushing in the centre.
While the pork is resting, return the frying pan to a low heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cream and crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people). Add the crushed peppercorns and cook until warmed and the peppercorn flavour has infused, 3 minutes. Stir through the chives and any resting juices from the pork and season to taste with salt.
Add the butter, milk and the salt to the potato in the saucepan. Mash with a potato masher or fork until smooth.
Divide the pork loin steaks, steamed veggies and mashed potato between plates. Spoon the peppercorn sauce over the pork and veggies. TIP: For the low-calorie option, serve with 1/2 the creamy peppercorn sauce.