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Pan-Fried Pork Loin

Pan-Fried Pork Loin

with Creamy Potato & Spinach Salad and Garlicky Green Beans

11 Green SmartPoints® per serving
11 Blue SmartPoints® per serving
6 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:
WeightWatchers
Under 600 calories
Allergens:
Milk
Mustard

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

150

Green Beans

1

Garlic Clove

1

Chives

75

Soured Cream

(Contains Milk)

17

Wholegrain Mustard

(Contains Mustard)

2

British Pork Loin Steaks

100

Baby Spinach

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Nutritional information

Energy (kcal)455 kcal
Energy (kJ)1905 kJ
Fat14 g
of which saturates6 g
Carbohydrate45 g
of which sugars4 g
Protein39 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Bowl
Grill Pan

Instructions

Get Prepped
1

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 top shelf until golden, 25-30 mins. Turn halfway through.

Finish the Prep
2

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press). Roughly chop the chives. Put the sour cream in a large bowl and add the wholegrain mustard, half the chives and a pinch of salt and pepper. Mix together and leave to the side.

Fry the Pork
3

Once you've turned the potatoes, 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 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 no longer pink in the middle.

Cook the Spinach
4

Meanwhile, once the potatoes are crispy, remove them from your oven. Spread the spinach out on top and bake in your oven until the spinach is wilted and piping hot, 3-4 mins. Remove and set aside.

Fry the Beans
5

While the pork is resting, pop your frying pan back on medium-high heat and add a drizzle of oil if your pan is dry. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Finish and Serve
6

Add the mustard and sour cream mix to the potato and spinach on the tray, then mix together and spoon onto plates. Thinly slice the pork and serve on top of the potato salad with the green beans alongside and the remaining chives sprinkled on top. Enjoy!