Seared Pork Steak & Warm Brussels Sprout Salad

Name: Seared Pork Steak & Warm Brussels Sprout Salad with Mash & Apple Sauce
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 sachet savoury seasoning; 1 packet pork loin steaks; 1 Red Radish; 1 packet Brussels sprouts; 1 packet Mixed Salad Leaves; 1 packet Dijon Mustard; 1 tsp honey; drizzle vinegar (balsamic or white wine); 1 packet Apple Sauce

with Mash & Apple Sauce

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Tender Brussels and crunchy radish combine for one heck of a tasty salad! Beautiful pan-seared pork, creamy mash and a tangy apple sauce complete the flavour sensation of this delectable dish.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

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

potato

1 sachet

savoury seasoning

1 packet

pork loin steaks

Red Radish

1 packet

Brussels sprouts

1 packet

Mixed Salad Leaves

1 packet

Dijon Mustard

1 packet

Apple Sauce

(May be present: Soy.)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2568 kJ

Calories614 kcal

Fat35.4 g

of which saturates16.9 g

Carbohydrate35.7 g

of which sugars14.8 g

Dietary Fibre8.4 g

Protein37 g

Sodium1125 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • 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 butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, in a medium bowl, combine savoury seasoning and a drizzle of olive oil. 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, thinly slice red radish and brussels sprouts. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook Brussels sprouts with a splash of water, until tender, 4-5 minutes. Transfer to a medium bowl. Allow to cool slightly. • To bowl with Brussels sprouts, add radish, mixed salad leaves, Dijon mustard, the honey, a drizzle of vinegar and olive oil. Toss to combine. Season to taste.