Creamy Honey Mustard Pork
with Herby Mash & Steamed Veggies
This dinner will have you smiling from all the homey flavours that we’ve packed into it. Sit down and dig into the sweet yet punchy honey mustard pork with a herby mash potato and steamed veggies on the side. It’s creamy and hearty so we know you’ll enjoy every bite!
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
potato
1
carrot
1 bag
green beans
1 clove
garlic
1 packet
pork loin steaks
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
light cooking cream
(Contains: Milk;)
½ packet
wholegrain mustard
1 sachet
chicken-style stock powder
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
1 tsp
honey
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. Cut carrot into half-moons. Trim green beans. Finely chop garlic.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add green beans and carrot. • Cover and steam until carrot is tender, and potatoes can be easily pierced with a fork, 7-8 minutes.
• While the veggies are cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork loin steaks 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.
• Transfer carrot and green beans to a medium bowl, drizzle with a little olive oil and season with salt and pepper. Cover to keep warm. • Drain potato and return to the saucepan. • Add dill & parsley mayonnaise, the milk and the salt to the saucepan and mash with a potato masher or fork until smooth, then cover with a lid to keep warm.
• Return frying pan to a low heat. Add garlic and cook, stirring, until fragrant, 1 minute. • Add light cooking cream, wholegrain mustard (see ingredients), honey and chicken-style stock powder (see ingredients). Stir through the pork resting juices, and simmer until thickened, 2 minutes. Season with pepper.
• Thickly slice pork. • Divide the herby mash between plates and top with the sliced pork and steamed veggies. • Spoon over the honey mustard sauce to serve. Enjoy!
