Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.
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.
2 unit(s)
British Pork Loin Steaks
1 unit(s)
Garlic Clove**
100 grams
Cavolo Nero
80 grams
Sliced Mushrooms
1 sachet(s)
Smoked Paprika
10 grams
Chicken Stock Paste
10 grams
Dijon Mustard
(Contains: Mustard, Sulphites)
150 grams
Soured Cream
(Contains: Milk)
120 grams
Peas
1 tsp
Black Pepper
50 milliliter(s)
Water for the Sauce
2 tbsp
Water for the Greens
20 grams
Butter
3 tbsp
Oil for Cooking
Heat a large frying pan on medium-high heat with a drizzle of oil. Season the pork with salt.
Once hot, render the pork fat, one steak at a time, by carefully pressing the streak of fat against the base of the pan until browned, 2-3 mins. Remove from the pan and repeat with the other steak(s).
Coat the steaks with black pepper (see pantry) on either side and return them to the pan together. Brown the meat, 2-3 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the steaks are browned, reduce the heat to medium and fry for an additional 6-8 mins, turning every few mins.
Once cooked, transfer to a plate and cover to keep warm. IMPORTANT: The pork is cooked when no longer pink in the middle.
Set the frying pan aside for later - no need to clean.
Meanwhile, peel and grate the garlic (or use a garlic press).
Destalk the cavolo nero and discard the stems (they’re too tough to eat). Thinly slice the leaves widthways.
Return the frying pan to medium-high heat with a drizzle of oil.
Once hot, add the mushrooms and season with salt and pepper. Cook, stirring frequently, until starting to brown, 2-3 mins.
Add the garlic and smoked paprika, cook for 1 min. Stir in the chicken stock paste, water for the sauce (see pantry) and half the Dijon mustard. Reduce the heat to medium and simmer, 2-3 mins.
Stir through the soured cream, 1 min.
While the sauce cooks, heat another large frying pan on medium-high heat with a drizzle of oil.
Add the cavolo nero and the water for the greens (see pantry), then stir-fry the cavolo nero until starting to soften, 2-3 mins. Add in the peas, butter (see pantry) and remaining Dijon mustard. Pan-fry for a further 2-3 mins.
Slice the pork steaks widthways into 1cm thick slices.
Fan out the peppered pork steaks on your plates.
Serve with the mustard cavolo nero and peas alongside.
Pour the stroganoff sauce over your pork.