Seared Pork & Herby Crushed Potatoes
with Tomato Salad & Mustard Mayo- Eggs
- Milk
- May contain traces of allergens
We’ve jazzed up your average pork, salad and veg combo by lightly crushing the potatoes and adding some herby butter and searing pork with our new kid on the block; savoury seasoning. Serve with some mustard mayo for a winner dinner full of flavour! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1
Celery
1 sachet
Vegetable Stock Pot
1 packet
Chopped Potato
1 packet
Mixed Salad Leaves
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 packet
Parsley
300 g
Pork Loin Steak
1 sachet
Savoury Seasoning
1
Tomato
Cooking Steps
• Boil the kettle. Finely chop parsley. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, stir in the butter, chicken-style stock powder and parsley, until fragrant, 1 minute. • Remove from heat then return potato to pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry! TIP: If you like, separate the kid's portions before adding the parsley!
• While potato is boiling, in a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of 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 steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• While pork is cooking, cut tomato into thin wedges. Finely chop celery. • In a large bowl, combine tomato, celery, mixed salad leaves and balsamic vinaigrette dressing. Season to taste.
• Slice pork. • Divide seared pork steak, herby butter crushed potatoes and garden salad between plates. • Serve with mustard mayo. Enjoy!
