Quick Sticky Glazed Pepper Pork
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Quick Sticky Glazed Pepper Pork

Quick Sticky Glazed Pepper Pork

with Mustard Mashed Potatoes & Pear-Capsicum Salad

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
•Over 30g protein
•Dietitian approved
•Kid Friendly
Allergens:
Milk
•Almond

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

2

potato

½ packet

black peppercorns

1

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: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

slivered almonds

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

1 packet

Dijon mustard

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk;)

1 drizzle

balsamic vinegar

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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

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• 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!