The key to a great meal is getting the balance right. Walk the dinnertime tightrope with this delicate blend of succulent pork with a silky garlic sauce and creamy mash, then enjoy the sweet taste of success.
baby spinach leaves
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 pan. 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. Thinly slice the zucchini into batons. Finely chop the parsley.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and zucchini and cook, tossing often, until softened, 5-6 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.
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 second plate, cover with foil and leave to rest for 5 minutes.
Return the frying pan to a medium heat. Add 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 any pork resting juices. 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 seared pork. Divide the pork, mash and veggies between plates. Top with the cheesy garlic sauce and garnish with the reserved parsley.