Pork Steak & Warm Bacon-Brussels Sprout Salad

Name: Pork Steak & Warm Bacon-Brussels Sprout Salad with Mash & Apple Sauce
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Apple Sauce; 1 Brussels Sprout; 90 g Diced Bacon; 1 packet Dijon Mustard; 1 packet Mixed Salad Leaves; 300 g Pork Loin Steak; 2 Potato; 1 Red Radish; 1 sachet Savoury Seasoning

with Mash & Apple Sauce

Up to 180$ + Free Treats / Extras for Life

This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side.

Tags:

High Protein

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

Apple Sauce

(May be present: Soy.)

Brussels Sprout

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Dijon Mustard

1 packet

Mixed Salad Leaves

300 g

Pork Loin Steak

Potato

Red Radish

1 sachet

Savoury Seasoning

Nutritional Values

Energy (kJ)2060 kJ

Calories492 kcal

Fat18.6 g

of which saturates7 g

Carbohydrate32.8 g

of which sugars11.7 g

Dietary Fibre8.4 g

Protein44.5 g

Cholesterol0 mg

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large 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.

• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.Transfer to a paper towel-lined plate.

• 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 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, tossing, until tender, 4-5 minutes. Transfer to a second medium bowl. Allow to cool slightly.
• To the bowl with Brussels sprouts, add radish, mixed salad leaves, Dijon mustard, the honey and a drizzle of vinegar and olive oil. Toss to combine. Season with salt and pepper to taste.