Garlicky Pork Steak & Creamy Spinach Sauce
with Hand-Cut Fries & Pear Salad
Elevate your weeknight dinner with tender, juicy pork steak kissed by bold garlic flavours and paired with a silky, creamy spinach sauce that’s pure comfort in every bite. This elegant yet easy dish strikes the perfect balance between indulgence and freshness. It's a guaranteed crowd-pleaser that feels like a treat without the fuss.
This recipe is under 650kcal per serving
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Pear
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
300 g
Pork Loin Steak
1 packet
Baby Spinach Leaves
2
Potato
1 sachet
Garlic & Herb Seasoning
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries. Thinly slice pear(see ingredients).
• Place fries 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.
• Meanwhile, in a large bowl, combine pork loin steaks, garlic & herb seasoning, a
pinch of salt and a drizzle of olive oil.
• 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!
• Wipe out frying pan and return to medium heat. Add light cooking cream,
stock concentrate and a splash of water, then simmer until slightly thickened,
2-3 minutes.
• Remove pan from heat, then stir in baby spinach leaves until wilted, 30 seconds.
Season with a pinch of pepper.
• Slice pork.
• In a medium bowl, combine pear, mixed salad leaves and a drizzle of olive oil
and white wine vinegar. Season to taste.
• Divide garlicky pork steak, hand-cut fries and pear salad between plates.
• Top pork with creamy spinach sauce to serve. Enjoy!
