Seared Pork Loin & Potato-Cannellini Mash
with Creamy Peppercorn Sauce- Milk
Serve up a plate of comfort with a twist! There's a secret ingredient in the luscious mash – smashed cannellini beans (hello, protein and fibre boost!) – and the creamy sauce has a touch of spice from crushed peppercorns.
Ingredients
2 unit
potatoes
½ tin
cannellini beans
2 clove
garlic
1 unit
red onion
1 unit
carrot
½ sachet
black peppercorns
1 bag
baby spinach leaves
1 packet
pork loin steaks
1 packet
light thickened cream
(Contains: Milk;)
½ cube
beef stock
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Drain and rinse the cannellini beans (see ingredients list). Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. For the last 2 minutes of cook time, add the cannellini beans to the saucepan to heat through. Drain and return to the pan. Add the butter, milk and the salt and mash with a potato masher or fork until the beans are broken up and the potato is smooth. Cover with a lid to keep warm.
While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or using a rolling pin.
Heat a large frying pan over a mediumhigh heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the carrot and cook, tossing, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir through the baby spinach leaves until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.
While the pork is resting, return the frying pan to a low heat. Add the light thickened cream, crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people) and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 3 minutes. Stir in any resting juices from the pork.
Divide the potato-cannellini mash, garlic veggies and pork between plates. Spoon over the creamy peppercorn sauce. TIP: For the low-calorie option, serve with 3/4 of the mash and 1/2 the sauce.
