Sage-Butter Pork
with Parmesan-Smashed Potatoes & Veg- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Two techniques in this recipe are absolute musts to add to any cook’s repertoire. The first is smashed potatoes, less work than mash, but soft and textured in just the right way. The second is butter basting a steak. The final result, an amazingly juicy and tender piece of meat, is well worth the effort.
Ingredients
800 g
potatoes
2 unit
carrot
1 head
broccoli
1 packet
pork loin
1 bunch
sage
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 block
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
80 g
butter
(Contains: Milk;)
⅓ cup
milk
(Contains: Milk;)
½ tsp
salt
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Chop the potato (unpeeled) into 2 cm cubes. Finally grate the Parmesan cheese. Cut the broccoli into 2 cm small florets and cut the stalk into 2 cm chunks. Slice the carrot (unpeeled) into 3 mm discs. TIP: Chopping the potato and veggies to the correct size ensures they cook in the allocated time. Pick the sage leaves.
Place the potato into the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add 1/2 of the butter, the milk and the salt (use suggested amount) to the saucepan with the potato. Mash with a potato masher or fork until smooth. Add the Parmesan cheese and stir through until melted. Cover with a lid to keep warm.
While the potato is cooking, heat a large frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.
Return the pan to the heat and add a drizzle of olive oil, the broccoli (stalks and florets) and carrot. Cook, stirring, for 8-10 minutes, or until softened. TIP: Add a dash of water to the pan to help speed up the cooking process.
Return the frying pan to a medium-high heat and add a drizzle of olive oil. Season the pork loin steak with a pinch of salt and pepper on both sides and cook for 2-3 minutes on each side (depending on thickness), or until cooked through. TIP: It’s okay to serve pork slightly blushing in the centre.
Remove the frying pan from the heat and add the sage and remaining butter. Once the butter has melted, spoon over the pork steaks. TIP: This technique is known as basting and it keeps the meat juicy and full of flavour. Leave the sage-butter in the pan and set the pork aside on a plate. Cover with foil and set aside to rest for 5 minutes. Once the pork has finished resting, pour any juices back into the pan with the sage-butter, mix well and return to a low heat until ready to serve.
Divide the sage-butter pork, Parmesan-smashed potatoes and veg between plates. Spoon the sage butter over the dish and sprinkle the adults' portion with the toasted pepitas.
