Quick Sticky Glazed Pepper Pork

Name: Quick Sticky Glazed Pepper Pork with Mustard Mashed Potatoes & Pear-Capsicum Salad
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 2 tbs milk; ½ packet black peppercorns; 1 pear; 1 packet Chargrilled Capsicums; 1 bag salad leaves; 1 drizzle balsamic vinegar; 1 packet pork strips; 1 packet garlic paste; 1 packet Sweet & Savoury Glaze; 1 packet slivered almonds; 1 packet Dijon mustard

with Mustard Mashed Potatoes & Pear-Capsicum Salad

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Team buttery, mustard mashed potato, with pepper-spiked pork strips to create a homey-style meal that warms you up from the inside out. Paired with a bright chargrilled capsicum salad, this meal checks every box.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian approved

•Kid Friendly

Allergens:

Milk

•Almond

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

½ packet

black peppercorns

pear

1 packet

Chargrilled Capsicums

1 bag

salad leaves

1 packet

pork strips

1 packet

garlic paste

1 packet

Sweet & Savoury Glaze

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

slivered almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)

1 packet

Dijon mustard

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)1849 kJ

Fat13.8 g

of which saturates2.2 g

Carbohydrate38.8 g

of which sugars18.3 g

Dietary Fibre11.3 g

Protein35.4 g

Sodium1059 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add Dijon mustard and the milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Crush black peppercorns (see ingredients) in a pestle and mortar, or in their sachet using a rolling pin. • Thinly slice pear. • In a large bowl, combine pear, chargrilled capsicum, salad leaves, a drizzle of olive oil and of balsamic vinegar. Season.

Little cooks: Take the lead by tossing the salad!

• In a medium bowl, combine pork strips, crushed peppercorns, a drizzle of olive oil and a pinch of salt. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, until golden, 2-3 minutes. • Add garlic paste and return pork, cooking until fragrant, 1 minute. • Remove from heat. Add sweet & savoury glaze and toss to coat. Season to taste.

• Divide mustard mashed potatoes and pear salad between plates. • Top potatoes with sticky glazed pepper pork. Spoon over any juices from the pan. • Sprinkle over slivered almonds to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the almonds!