HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Creamy Peppercorn Sauce
Pork & Creamy Peppercorn Sauce

Pork & Creamy Peppercorn Sauce

with Sweet Potato Mash & Veggies

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Infuse a rich and creamy sauce with peppercorns for the perfect topping for tender seared pork loin steaks. With a side of creamy mash and lightly steamed veggies, this classic meal is simple yet stunning.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 bag

green beans



1 clove


1 sachet

black peppercorns

1 bag


1 packet

pork loin steaks

1 packet

light cooking cream


1 sachet

beef-style stock powder

Not included in your delivery


olive oil

30 g


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2615 kJ
Fat29.3 g
of which saturates15 g
Carbohydrate41 g
of which sugars12.3 g
Protein45.5 g
Sodium2503 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the sweet potato and cut into large chunks. Trim the green beans. Thinly slice the carrot into rounds. Finely chop the garlic. Finely chop the chives. Crush the black peppercorns in their sachet with a rolling pin (or use a mortar and pestle).


Cook the sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. In the last 6 minutes of cook time, place a colander or steamer basket on top and add the green beans and carrot. Cover and steam until tender, 4-6 minutes. Transfer to a bowl and season with salt and pepper. Set aside and cover to keep warm. Drain the sweet potato, then return to the pan and cover to keep warm.


While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the pork loin steaks on both sides with a pinch of salt. When the oil is hot, add the pork and cook until just cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest.

TIP: Pork can be served slightly blushing in the centre.


While the pork is resting, return the frying pan to a low heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the thickened cream and crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people). Add the crushed peppercorns and cook until warmed and the peppercorn flavour has infused, 3 minutes. Stir through the chives and any resting juices from the pork and season to taste with salt.


To the saucepan with the sweet potato, add the butter and season generously with salt. Mash until smooth.


Divide the pork, sweet potato mash and veggies between plates. Spoon the creamy peppercorn sauce over the pork to serve.