HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Creamy Peppercorn Sauce
Pork & Creamy Peppercorn Sauce

Pork & Creamy Peppercorn Sauce

with Roasted Veggies & Mash

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This meal should be right at home at your place tonight. A nice piece of pork, smothered in a creamy peppercorn sauce and served with mashed potato and roast veggies. Sometimes it’s hard to beat simple and classic.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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 Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 unit


1 unit

red onion

2 unit


1 sachet

black peppercorns

4 unit


1 packet

pork loin steaks

2 packet

thickened cream


1 cube

beef stock

2 unit

red capsicum

Not included in your delivery


olive oil

¼ tsp

salt (for the veggies)

60 g



⅓ cup



½ tsp

salt (for the mash)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3150 kJ
Fat42.1 g
of which saturates26.2 g
Carbohydrate42.3 g
of which sugars13 g
Dietary Fibre0 g
Protein47.3 g
Cholesterol0 mg
Sodium757 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the zucchini into 2cm chunks. Slice the red onion into 2cm wedges. Slice the carrot (unpeeled) into 1cm batons. Slice the red capsicum into 1cm strips. Lightly crush the black peppercorns in a pestle and mortar or using a rolling pin.


Place the zucchini, onion, carrot and capsicum on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the salt (for the veggies) and a pinch of pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes. TIP: If the veggies are crowded on one tray, divide them between two trays!


While the veggies are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for the mash) and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.


While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. 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 and set aside to rest. TIP: It's okay to serve pork slightly blushing pink in the centre.


While the pork is resting, return the frying pan to a low heat. Add the thickened cream, 1 crumbled beef stock cube and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 3 minutes. Stir in any pork resting juices and season to taste with salt.


Divide the roasted veggies, potato mash and pork between plates. Spoon the creamy peppercorn sauce over the adults' portions. TIP: For the kids, see our serving suggestion in the main photo.