Herby Pork Steak & Dill-Parsley Potatoes
with Cherry Tomato Salad
In this 6 ingredient stunner, garlic and herb seasoning coats tender pork steaks to perfection, whilst our herby mayo meets boiled potatoes in a warm spud salad delight.
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
2 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
300 g
Pork Loin Steak
2
Potato
1 packet
Snacking Tomatoes
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks.
• Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. Set aside and allow to cool slightly.
• Meanwhile, in a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork loin steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• 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.
• Halve snacking tomatoes.
• In a large bowl, combine mixed salad leaves, tomatoes, a drizzle of vinegar and olive oil. Toss to combine. Season to taste.
• To saucepan with potatoes, add 1/2 the dill & parsley mayonnaise, the salt and a good pinch of pepper and toss to combine.
• Slice pork.
• Divide herby pork steak, creamy crushed potatoes and cherry tomato salad between plates. Serve with remaining mayonnaise.
• ELEVATE ME: If you've added extra ingredients to to your recipe, roughly chop roasted almonds. Crumble fetta cubes and sprinkle almonds over salad. Tear over parsley to garnish. Enjoy!
