Sticky Pork Steaks, Quick-Prep Veg & Kale
with Creamy Mash
You can't really go wrong with this recipe as it checks every box - a tasty protein (an Aussie-spiced pork number that is such a staple), a perfect serving of carbs (creamy potato mash that never misses) and a bright side of veg to balance it all out!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Bbq Sauce
1 packet
Broccoli & Carrot Mix
300 g
Pork Loin Steak
2
Garlic
1
Kale
1 sachet
Aussie Spice Blend
2
Potato
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and return to the pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, finely chop garlic. Thinly slice kale, discarding any larger pieces of stalk. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks and toss to coat.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook broccoli & carrot mix, tossing, until tender, 4-5 minutes. Stir in kale and garlic until fragrant, 1-2 minutes. • Transfer veggies to a medium bowl. Cover to keep warm. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, add BBQ sauce and the honey. Turn pork to coat.
• Divide sticky honey BBQ pork steaks, creamy mash and veggies between plates. • Spoon any remaining sauce from the pan over the pork and mash to serve. Enjoy!
