Pan-Fried Pork Loin
with Cavolo Nero Champ and Sticky Glaze
14 Green SmartPoints® per serving
14 Blue SmartPoints® per serving
11 Purple SmartPoints® per serving
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Flat Leaf Parsley
1
Spring Onion
30
Mature Cheddar Cheese
(Contains Milk)
2
British Pork Loin Steaks
100
Chopped Cavolo Nero
50
Apple and Sage Jelly
10
Chicken Stock Paste
Not included in your delivery
50
Water for the Glaze
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, roughly chop the parsley (stalks and all). Trim and thinly slice the spring onion. Grate the Cheddar cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once hot, add the pork steaks. Cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 6-8 mins, turning every couple of mins. Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when it is no longer pink in the middle.
When the potatoes are almost ready, add the cavolo nero to the pan. TIP: Discard any tough stalks from the cavolo nero. Push it down to submerge in the water, bring back to the boil and cook until tender, 5-6 mins. Drain the potatoes and cavolo nero in a colander, then return to the pan off the heat. Add a splash of milk and a knob of butter (if you have any) and mash until smooth. Stir in the cheese and spring onion. Taste and season with salt and pepper if needed. Cover with a lid to keep warm.
Once the pork is out of the pan, add the water for the glaze (see ingredients for amount), apple and sage jelly and the chicken stock paste. Mix together, bring to the boil then lower the heat and simmer until the glaze has thickened, 1-2 mins. Mix in the parsley, then remove from the heat.
Spoon the cavolo nero champ onto your plates. Slice the pork thinly and arrange on top. Spoon the apple and sage glaze over the pork to finish. Enjoy!
