Seared Pork Steak & Butter Sage Sauce
with Sweet Potato Chunks & Sautéed Veggies
If the buttery sage sauce alone doesn't make you want to immediately whip this number up, then the seared pork steak and sweet potato chunks are sure to win you over. It's just that good.
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
sweet potato
1
leek
1 bag
green beans
1 bag
sage
½
lemon
2 clove
garlic
1 packet
pork loin steaks
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Nan's special seasoning
1 bag
baby spinach leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-size chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice leek. Trim and halve green beans. Pick and thinly slice sage. Zest lemon to get a pinch and slice into wedges. Finely chop garlic. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks, then turn to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add leek and green beans and cook, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and stir until wilted. Season, then transfer to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add pork loin steaks and cook 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Return frying pan to medium heat with the butter and cook until beginning to brown, 1-2 minutes. • Add garlic and sage and cook until fragrant, 1 minute. • Remove pan from heat and add a squeeze of lemon juice, the zest and any resting juices from the pork.
• Slice pork. • Divide seared pork steak, sweet potato chunks and sautéed veggies between plates. • Pour butter sage sauce over pork and veggies. • Garnish with flaked almonds. Serve with remaining lemon wedges. Enjoy!