Pork Steaks & Sticky Cranberry Sauce

Name: Pork Steaks & Sticky Cranberry Sauce with Mustard Mash & Sautéed Veggies
Total time: 35m
Yield: 2
Ingredients: olive oil; 2 potato; 40 g butter; 1 packet wholegrain mustard; 2 tbs milk; 1 packet green beans; 1 carrot; 1 clove garlic; 1 packet dried cranberries; 1 sachet Nan's special seasoning; 1 packet pork loin steaks; 1 packet Sweet & Savoury Glaze

with Mustard Mash & Sautéed Veggies

0.0(0)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

644 kcal

Protein

:

37g protein

Difficulty

:

Easy

Calorie Smart

Allergens:

Milk
Milk
Peanuts
Sesame
Soy
Almond
Brazil nut
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut
May contain traces of allergens
Cashew
Eggs

Get ready to enjoy an elevated take on the classic meat and three veg! Our sticky cranberry sauce is the perfect accompaniment to succulent pork steaks served alongside tender veggies and our rich, mustardy mash. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

potato

1 packet

wholegrain mustard

1 packet

green beans

1

carrot

1 clove

garlic

1 packet

dried cranberries

(Contains: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, May contain traces of allergens, Cashew;)

1 sachet

Nan's special seasoning

1 packet

pork loin steaks

1 packet

Sweet & Savoury Glaze

(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)2695 kJ

Calories644 kcal

Fat30.8 g

of which saturates16.3 g

Carbohydrate52.3 g

of which sugars29.5 g

Dietary Fibre12 g

Protein37 g

Sodium1414 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain, the return potato to the pan. • Add the butter, wholegrain mustard and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2

• Meanwhile, trim green beans. Cut carrot into thin sticks. Finely chop garlic. • In a small heatproof bowl, add the dried cranberries and cover with boiling water. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt. Add pork loin steaks and turn to coat.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Transfer to a bowl, season and cover to keep warm.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork 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.

5

• Drain cranberries. • Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook garlic and cranberries, stirring, until fragrant, 1-2 minutes. • Stir in sweet & savoury glaze, a splash of water and any pork resting juices until combined and slightly thickened, 1 minute. Season to taste.