Pork Steak & Warm Bacon-Brussels Sprout Salad
with Mash & Apple Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Apple Sauce
(May be present: Soy.)
1
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
2
Potato
1
Red Radish
1 sachet
Savoury Seasoning
Utensils
Cooking Steps
• 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.
• Slice pork.
• Divide mash, pork steak and warm bacon-brussels sprout salad between plates. Top pork with apple sauce. Enjoy!
