Seared Pork Steak & Warm Brussels Sprout Salad
with Mash & Apple Sauce
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.
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.
Ingredients
2
potato
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 packet
Apple Sauce
(May be present: Soy. )
Not included in your delivery
olive oil
40 g
butter
2 tbs
milk
(Contains Milk;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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.
• Slice pork. • Divide mash, savoury pork steak and warm brussels sprout salad between plates. Top pork with apple sauce. Enjoy!