![[Remove butter] Quick Herby Pork & Carrot-Potato Mash](https://media.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/quick-spiced-pork-basil-pesto-5c7c80c6-ea8f02fc.jpg)
[Remove butter] Quick Herby Pork & Carrot-Potato Mash
with Basil Pesto & Garden Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
300 g
Pork Loin Steak
1
Garlic
1 packet
Snacking Tomatoes
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Potato
1 packet
Mixed Salad Leaves
1
Cucumber
1
Carrot
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Remove from heat. Return veggies to saucepan, then a good drizzle of olive oil and a pinch of salt. Mash until smooth and cover to keep warm.
• While veggies are cooking, roughly chop snacking tomatoes and cucumber. Set aside. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add pork loin steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. Cover, then set aside to rest for 5 minutes. • Meanwhile, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil in a medium bowl. Season to taste.
• Slice the pork. • Divide herby pork, carrot-potato mash and garden salad between plates. • Spoon basil pesto over pork to serve. Enjoy!
