Pork Steak and Herby Salsa Verde
with Zesty Buttered Potatoes and Roasted Carrots
This Pork Steak and Herby Salsa Verde is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
2
Carrot
1
Purple Carrot
350
Salad Potatoes
2
Garlic Clove
15
Capers
1
Flat Leaf Parsley
10
Dijon Mustard
(Contains Sulphites, Mustard)
½
Lemon
2
British Pork Loin Steaks
Not included in your delivery
½
Sugar for the Salsa
1.5
Olive Oil for the Salsa
1
Honey
10
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop them onto a large baking tray, drizzle with oil, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins.
Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil on high heat for the potatoes.
Halve the salad potatoes (no need to peel).
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes cook, drain the capers. Zest the lemon and cut into wedges.
Finely chop the capers and parsley (stalks and all), then add to a medium bowl.
Add the Dijon mustard, a good squeeze of lemon juice, and the olive oil and sugar for the salsa (see pantry for both amounts).
Season with salt and pepper, mix together, then set your salsa verde aside.
Once the carrots have roasted for 10 mins, remove the tray from the oven and drizzle the honey (see pantry for amount) over the carrots, season with salt and pepper, then toss to coat.
Add the garlic parcel to the tray and pop back in the oven for the remaining time, 10-15 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper.
Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, transfer to a plate and cover with another plate or foil to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the salsa verde.
Once the potatoes are cooked, drain in a colander, pop back into the pan and toss with the lemon zest and butter (see pantry for amount). Season with salt and pepper.
Once rested, slice the pork steaks widthways, then transfer to your plates and spoon over the salsa verde. Serve the the buttered potatoes and honey-roasted carrots.
Enjoy!
