Pork with New Potatoes
and a Leek and Tarragon Sauce4.5(225)
Calories
:
513 kcalProtein
:
37.3g proteinTotal
:
20 minutesDifficulty
:
Medium Allergens:
- Milk
- Milk
- May contain traces of allergens
Our chefs have been creating recipes for a while now and one thing they’ve learnt along the way is that pork, tarragon and cream are a flavour combination that our customers absolutely love. And because time should never stand in the way of a delicious meal, our chef’s have created a superquick recipe that contains all the flavours you can’t get enough of! We’ll send your compliments to the chef!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
350 grams
Salad Potatoes
2 unit(s)
Leek
2 unit(s)
British Pork Loin Steaks
½ bunch(es)
Tarragon
½ sachet(s)
Chicken Stock Powder
150 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Energy (kJ)2147 kJ
Energy (kcal)513 kcal
Fat19.6 g
of which saturates10.7 g
Carbohydrate48.8 g
of which sugars12.3 g
Dietary Fibre9.6 g
Protein37.3 g
Salt0.2 g
Potassium1237.3 mg
Calcium90.3 mg
Iron1.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
1
- Cut the new potatoes into 2cm chunks and pop into a saucepan with a pinch of salt.
- Pour on the boiling water and put the pan on high heat.
- Boil until tender, 12-15 mins, then drain into a colander.
- Pre-heat your grill to high.
2
- Meanwhile, trim the leeks, halve lengthways then slice thinly.
- Pick the tarragon leaves and finely chop (discard the stalks).
3
- Pop the pork on your baking tray, drizzle with oil and season with salt and pepper on both sides.
- Grill for 8-10 mins. Turn halfway. Tip: The pork is cooked when no longer pink in the middle.
- When cooked, wrap loosely in foil until ready to serve.
4
- Meanwhile, heat a splash of oil in a frying pan on medium heat.
- Add the leeks and cook, stirring, until softened, 5-6 mins.
- Add the water (see ingredient list fro amount) and stock pot.
- Bring to the boil, stir to dissolve the stock, then reduce the heat to low.
5
- Stir in the sour cream and half the chopped tarragon into the leek mixture. Remove from the heat.
- Season to taste with salt and pepper.
6
- Thinly slice the pork.
- Serve the potatoes alongside the creamy leeks.
- Top with the pork and finish with a sprinkle of remaining tarragon. Enjoy!
