Pork with New Potatoes
and a Leek and Tarragon Sauce4.5(235)
Calories
:
513 kcalProtein
:
37.3g proteinTotal
:
20 minutesDifficulty
:
MediumAllergens:
- 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 be present: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutrition Values
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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!
