Seared Pork & Sweet Potato Mash
with Creamy All-American Sauce & Greens- Milk
Infuse a rich and creamy sauce with All-American spices for the perfect topping on tender seared pork loin steaks. With a side of creamy sweet potato mash and garlicky veggies, this classic meal is simple yet stunning. Check out the 'Little Cooks' tips peppered throughout the recipe to get the kids cooking too! *This recipe is under 650kcal per serving.*
Ingredients
2
sweet potato
1 sachet
chicken-style stock powder
1 bag
green beans
1
zucchini
1 clove
garlic
1 packet
pork loin steaks
1 bag
mixed leaves
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Bring a large saucepan of water to the boil. Peel and sweet potato, then cut into large chunks. Cook sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to pan. Add the butter and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.
Little cooks: Get those muscles working and help mash the sweet potato!
While the sweet potato is cooking, trim green beans. Slice zucchini into sticks. Finely chop garlic. In a medium bowl, combine 1/2 the All-American spice blend, a drizzle of olive oil and a pinch of salt. Add pork loin steaks, turning to coat.
Little cooks: Help combine the ingredients for the marinade.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and zucchini, tossing, until tender, 5-6 minutes. Add garlic and mixed leaves and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate to rest.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!
Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook remaining All-American spice blend, stirring, until fragrant, 1 minute. Stir through light cooking cream, chicken-style stock powder and pork resting juices and simmer until thickened slightly, 1-2 minutes.
Slice the seared pork. Divide the sweet potato mash, greens and pork between plates. Spoon over the creamy All-American sauce to serve.
Little cooks: Work your magic and add the finishing touch by drizzling over the sauce!
