Buttery-Sage Pork
with Crushed Potatoes, Veggies and Toasted Pepitas
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Two techniques in this recipe are absolute musts to add to any cook’s repertoire. The first is smashed potatoes, less work than mash, but soft and textured in just the right way. The second is butter basting a steak. The final result, an amazingly juicy and tender piece of meat, is well worth the effort.
Ingredients
800 g
potatoes
1 head
broccoli
2 unit
carrot
1 bunch
sage
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
pork loin
Not included in your delivery
olive oil
½ tsp
salt
50 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Chop the potato (unpeeled) into 2 cm cubes. Cut the broccoli into 2 cm small florets and slice the stem into 1 cm batons. Slice the carrot (unpeeled) into 3 mm discs. TIP: Chopping the potato and veggies to size ensures they cook in the allocated time. Pick the sage leaves.
Add the potato to the saucepan of boiling water. Place a colander or steamer basket on top of the saucepan and add the broccoli and carrot. TIP: The colander should not touch the water. Cover with a lid and cook for 10-15 minutes, or until tender. Set the veggies aside on a plate and cover with foil to keep warm. Drain the potatoes, return to the saucepan and lightly crush with a fork. Add the salt (use suggested amount) and a pinch of pepper and drizzle with olive oil. Cover to keep warm.
While the veggies are cooking, heat a large frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.
Return the frying pan to a medium-high heat and add a drizzle of olive oil. Season the pork loin steak with a pinch of salt and pepper on both sides and cook for 2-3 minutes on each side (depending on thickness), or until cooked through. TIP: It’s okay to serve pork slightly blushing in the centre.
Remove the frying pan from the heat and add the sage and butter. Once the butter has melted, spoon over the pork steaks. TIP: This technique is known as basting and it keeps the meat juicy and full of flavour. Leave the sage-butter in the pan and set the pork aside on a plate. Cover the pork with foil and rest for 5 minutes. Once the pork has finished resting, pour any juices back into the pan with the sage-butter, mix well and return to a low heat until ready to serve.
Divide the crushed potatoes, pork steaks and steamed veggies between plates. Sprinkle the adult's portion with the toasted pepitas and spoon over the sage-butter.
