Double Pork Steaks & Sticky Cranberry Sauce
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Double Pork Steaks & Sticky Cranberry Sauce

Double Pork Steaks & Sticky Cranberry Sauce

with Mustard Mash & Sauteed Veggies

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 550kcal per serving.

Allergens:
Milk

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 Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

wholegrain mustard

1 packet

green beans

1

carrot

1 clove

garlic

1 packet

dried cranberries

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 sachet

Nan's Special Seasoning

2 packet

pork loin steaks

1 packet

Sweet & Savoury Glaze

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)3664 kJ
Calories876 kcal
Fat44 g
of which saturates21.4 g
Carbohydrate53.3 g
of which sugars29.9 g
Dietary Fibre12 g
Protein64.5 g
Sodium1859 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Frying Pan

Instructions

1
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 and return 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
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 large bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt. Add pork loin steaks to bowl, turning to coat.

3
3

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

4
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
5

• Drain cranberries. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic and cranberries, 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.

6
6

• Slice pork. • Divide mustard mash, pork steaks and sautéed veggies between plates. • Spoon over sticky cranberry sauce. Enjoy!