Quick Sticky Glazed Pepper Pork
with Mustard Mashed Potatoes & Pear-Capsicum Salad- Milk
- Almond
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Soy
- Traces of Tree Nuts
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.
Ingredients
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
(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)
1 packet
slivered almonds
(Contains: Almond, Milk, Peanuts, Sesame, Soy, May contain traces of allergens, Traces of Tree Nuts;)
1 packet
Dijon mustard
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk;)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• 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!
