We're not going to lie – this creamy garlic sauce is so good you'll want to slather it over everything! Here, we've teamed it with tender pork steaks, pan-fried veggies and moreish potato mash.
Always refer to the product label for the most accurate ingredient and allergen information.
pork loin steaks
light cooking cream(ContainsMilk)
grated Parmesan cheese(ContainsMilk)
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and the salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Finely chop the parsley.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccoli and then a splash of water and cook, tossing often, until softened, 6-8 minutes. Season with salt and pepper. Transfer to a medium bowl and cover with foil.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.
Return the frying pan to a medium heat with the butter (for the sauce) and garlic and cook until fragrant, 30 seconds. Add the light cooking cream, grated Parmesan cheese, parsley (reserve a pinch for garnish!), crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people), a pinch of pepper and the resting juices from the pork, and stir to combine. Reduce the heat to low and simmer until thickened slightly, 1 minute.
TIP: If the sauce seems too thick, add more water, 1 tsp at a time, until it has your desired consistency.
Thickly slice the pork loin. Divide the seared pork, potato mash and veggies between plates. Top with the creamy garlic sauce and garnish with the reserved parsley.