Provencal Pork Steak
with Creamy New Potatoes, Leeky Green Beans and Hazelnuts
For a recipe that delivers on flavour and speed, this simple but delicious dish comes out on top. As one of Chef André’s creations, it’s no surprise to see his French heritage coming through by way of the provençale herbs in the pork marinade, giving this dish a certain je ne sais quoi. Served alongside balsamic greens and a creamy new potato salad, this is the perfect thing to bring a spark back to the dinner table.
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
1
New Potatoes
½
Lemon
2
Pork Steak
1
Provencal Herbs
1
Green Beans
1
Leek
25
Hazelnuts
(Contains Nuts May contain Nuts)
½
Chives
1
Balsamic Vinegar
(Contains Sulphites)
1
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil. Cut the new potatoes in half and pop in the pan of boiling water for 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through. Then cooked, drain in a colander and return them to the pan. Allow to cool, we will serve the potatoes as a warm(ish) salad. Zest and then cut the lemon into wedges.
Meanwhile, pop the pork steaks on a foil lined baking tray. Drizzle on a splash of oil and season with a pinch of salt and pepper. Sprinkle over the lemon zest and provençale herbs. Rub the flavours into both sides of the pork. TIP: Remember to wash your hands after handling raw meat! Preheat your grill to high.
Trim the tops from the green beans. Remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Make a small hole in the hazelnut bag and use a rolling pin or pan to bash the nuts into small pieces. Finely chop the chives.
Grill the pork for 6 mins on each side. TIP: The pork is cooked when it is no longer pink in the middle. When the pork is ready, keep it to one side loosely wrapped in foil to keep warm.
While the pork is grilling, heat a drizzle of oil in a frying pan on medium heat. Stir-fry the leek until soft, 4-5 mins. Add the beans, cook for 2 mins, then add a splash of water. Cover with a lid or foil and steam the until the beans are tender, 4 mins. Remove the lid and drizzle in the balsamic vinegar. Leave to simmer until the liquid has evaporated, about 1-2 mins, then remove from the heat.
Stir the crème fraîche and half the chives gently through the potatoes and season with more salt and some pepper to taste. Share between your plates with the leeky green beans. Sprinkle the hazelnuts on top of the beans. Serve the provençale pork steak alongside and garnish with a lemon wedge. Sprinkle over the remaining chives. Enjoy!
