Pork Steak & Mustard Mayo
with Balsamic Kale & Green Beans
- Almond
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Keep things simple yet delicious tonight, with tender pork steak seared to perfection! Serve it up alongside balsamic kale, zucchini and green beans and add the finishing touch by serving it with a helping of mustard mayo. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Garlic
1 packet
Green Beans
1
Kale
300 g
Pork Loin Steak
1
Zucchini
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Season pork loin steaks generously with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork 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.
• While pork is cooking, thinly slice zucchini into sticks.
• Trim green beans.
• Thinly slice kale, discarding any larger pieces of stalk
• Finely chop garlic.
• While the pork is resting, wipe out frying pan, then return to high heat with a
drizzle of olive oil.
• Cook zucchini and green beans until tender, 4-6 minutes.
• Add garlic and kale and cook until fragrant and slightly wilted, 1 minute.
• Remove pan from heat, then add a drizzle of balsamic vinegar, tossing to coat.
Season to taste with salt and pepper.
• Slice pork.
• Divide pork steak and balsamic greens between plates.
• Sprinkle flaked almonds over greens.
• Serve with mustard mayo. Enjoy!
