Pork & Creamy Peppercorn Sauce
with Sweet Potato Mash & Veggies
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!
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.
2
sweet potato
1 bag
green beans
1
carrot
1 clove
garlic
1 sachet
black peppercorns
1 bag
chives
1 packet
pork loin steaks
1 packet
light cooking cream
(ContainsMilk)1 sachet
beef-style stock powder
Not included in your delivery
1
olive oil
30 g
butter
(ContainsMilk)
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.