Garlicky Pork Steak & Creamy Spinach Sauce
with Potato Fries & Pear Salad
Allergens:
Celery
•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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1
Pear
1 packet
Light Cooking Cream
(Contains: Milk;)
300 g
Pork Loin Steak
1 packet
Baby Spinach Leaves
2
Potato
1 sachet
Garlic & Herb Seasoning
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Thinly slice pear (see ingredients).
- Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, combine pork loin steaks, garlic & herb seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, add pork loin steaks and cook 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. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
3
- Wipe out and return pan to medium heat. Add light cooking cream, chicken-style stock powder and a splash of water, and simmer until slightly thickened, 2-3 minutes.
- Remove pan from heat, and stir in baby spinach leaves until wilted, 30 seconds. Season with a pinch of pepper.
4
- Slice pork.
- In a medium bowl, combine pear, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season to taste.
- Divide garlicky pork steak, potato fries and pear salad between plates. Top pork with creamy spinach sauce.
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