Buttery-Sage Pork

Name: Buttery-Sage Pork with Crushed Potatoes, Veggies and Toasted Pepitas
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 800 g potatoes; 1 head broccoli; 2 unit carrot; 1 bunch sage; ½ tsp salt; 1 packet pepitas; 1 packet pork loin; 50 g butter

with Crushed Potatoes, Veggies and Toasted Pepitas

4.1

(138)

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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.

Allergens:

Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

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;)

Nutritional Values

per serving

Calories2000 kcal

Fat16.6 g

of which saturates8.2 g

Carbohydrate32.2 g

of which sugars5 g

Protein46.6 g

Sodium166 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Saucepan

•Aluminum Foil

•Plate

•Strainer

•Large Pan

•Pan

Cooking Steps

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.