Put your Christmas hat on in July and get in the spirit as you plate up this hearty Dijon mash with garlic veggies and seared pork. Watch out for the cranberry-rosemary sauce; it is so good that it is definitely making the nice list!
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.
2
potato
1 packet
Dijon mustard
1
carrot
1 packet
baby spinach leaves
1
brown onion
1 clove
garlic
2 sprig
rosemary
1 packet
dried cranberries
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew. )
2 packet
pork loin steak
1 sachet
Garlic & Herb Seasoning
olive oil
2 tbs
milk
(Contains Milk;)
60 g
butter
1 tbs
balsamic vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
• 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 the milk, Dijon mustard and half the butter 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.
• Meanwhile, thinly slice carrot into sticks. Roughly chop baby spinach leaves. Thinly slice brown onion. Finely chop garlic. Pick and roughly chop rosemary. • In a small heatproof bowl, add dried cranberries and cover in boiling water.
• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • Cook carrot, tossing, until tender, 4-5 minutes. • Add garlic and spinach and cook until fragrant and wilted, 1 minute. Season. • Transfer to a bowl and cover to keep warm.
• Meanwhile, in a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. Season. • Return frying pan to medium-high heat with a drizzle of olive oil. • 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 resting, return frying pan to medium-high heat with a drizzle of olive oil and the remaining butter. Cook onion, stirring regularly until softened, 3-4 minutes. • Meanwhile, drain cranberries. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar, rosemary, cranberries and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat. Stir in any pork resting juices and season.
• Slice pork. • Divide mashed potato, garlic veggies and seared pork between plates. • Pour cranberry sauce over pork to serve. Enjoy!