Seared Pork & Herby Crushed Potatoes

Name: Seared Pork & Herby Crushed Potatoes with Tomato Salad & Mustard Mayo
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet parsley; 1 packet chopped potato; 20 g butter; 1 packet chicken stock pot; 1 sachet Savoury Seasoning; 1 packet Pork Loin Steak; 1 Tomato; 1 packet Celery; 1 packet Mixed Salad Leaves; drizzle vinegar (balsamic or white wine); 1 packet Mustard Mayo

with Tomato Salad & Mustard Mayo

Get up to $200 off!

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.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Egg

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

parsley

1 packet

chopped potato

1 packet

chicken stock pot

1 sachet

Savoury Seasoning

1 packet

Pork Loin Steak

Tomato

1 packet

Celery

1 packet

Mixed Salad Leaves

1 packet

Mustard Mayo

Not included in your delivery

olive oil

20 g

butter

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2725 kJ

Calories651 kcal

Fat40.7 g

of which saturates14.3 g

Carbohydrate38.3 g

of which sugars11.5 g

Dietary Fibre6.5 g

Protein43.3 g

Sodium2097 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

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 stock pot 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! Little cooks: Take the lead and lightly crush the potatoes!

• 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, turn 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 a drizzle of the vinegar. Season to taste.

Little cooks: Help toss the salad!