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Seared Pork & Potato Mash

Seared Pork & Potato Mash

with Creamy Garlic Sauce

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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.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

1 clove

garlic

1 unit

carrot

1 head

broccoli

1 bag

parsley

1 packet

pork loin steaks

1 packet

light cooking cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

½ cube

chicken stock

Not included in your delivery

olive oil

30 g

butter (for the mash)

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

20 g

butter (for the sauce)

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3320 kJ
Fat44.4 g
of which saturates27.9 g
Carbohydrate39 g
of which sugars13.1 g
Protein56.5 g
Sodium696 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.