Sticky Pork Steaks, Quick-Prep Veg & Kale
with Creamy Mash
You can't really go wrong with this recipe as it checks every box - a tasty protein (an Aussie-spiced pork number that is such a staple), a perfect serving of carbs (creamy potato mash that never misses) and a bright side of veg to balance it all out! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Bbq Sauce
1 packet
Broccoli & Carrot Mix
300 g
Pork Loin Steak
2
Garlic
1
Kale
1 sachet
Aussie Spice Blend
2
Potato
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and return to the pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, finely chop garlic. Thinly slice kale, discarding any larger pieces of stalk. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks and toss to coat.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook broccoli & carrot mix, tossing, until tender, 4-5 minutes. Stir in kale and garlic until fragrant, 1-2 minutes. • Transfer veggies to a medium bowl. Cover to keep warm. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, add BBQ sauce and the honey. Turn pork to coat.
• Divide sticky honey BBQ pork steaks, creamy mash and veggies between plates. • Spoon any remaining sauce from the pan over the pork and mash to serve. Enjoy!
