Pork Steak and Mustard Tarragon Sauce
with Roast Potatoes, Carrots and Radishes
This delicious Pork Steak and Mustard Tarragon Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
British Pork Loin Steaks
½
Tarragon
8.5
Wholegrain Mustard
(Contains Mustard)
1
Echalion Shallot
10
Chicken Stock Paste
100
Radishes
75
Creme Fraiche
(Contains Milk)
2
Carrot
450
Potatoes
Not included in your delivery
75
Water for the Sauce
1
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim and halve the carrots lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim and halve the radishes.
Pop the carrots and radishes onto another large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
Roast on the top shelf of your oven until golden and tender, 20-25 mins. Turn halfway through.
While everything cooks, halve, peel and thinly slice the shallot.
Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
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 to the pan. Cook 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, remove to a plate and cover with another plate or foil to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.
While the pork rests, pop your (now empty) pan back on medium heat with a drizzle of oil. When hot, add the shallot and cook until softened, 3-4 mins.
Stir in the the water for the sauce (see ingredients for amount), mustard and chicken stock paste, then bring to the boil. Simmer until reduced by half, 2-3 mins.
Stir through the creme fraiche and half the tarragon, bring back to the boil, then remove from the heat.
Once roasted, drizzle the honey (see ingredients for amount) over the carrots and radishes, then stir to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Slice the pork steaks widthways, then serve on plates with the honeyed veg and roast potatoes alongside.
Spoon over the sauce and finish with a sprinkle of the remaining tarragon. Enjoy!
