Pork Steak and Creamy Leek Sauce
with Roasted Potatoes, Honey Carrots and Chives
- Milk
- Milk
- May contain traces of allergens
Who remembers 'Medallion Man'? That swaggering 1980s cliché with his shirt unbuttoned, flashy gold jewellery nestling against a copious carpet of chest hair? But medallions can be done tastefully and this dish shows you how. Pork in tarragon sauce is a classic French combination and positively exudes understated elegance. Not a swagger in sight, just pure deliciousness...
Ingredients
450 grams
Potatoes
3 unit(s)
Carrot
1 bunch(es)
Chives
1 unit(s)
Leek
2 unit(s)
British Pork Loin Steaks
15 grams
Honey
10 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
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, 25-35 mins. Turn halfway through.
Pop the carrots onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 25-30 mins. Turn halfway through.
Meanwhile, finely chop the chives (use scissors if easier).
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 6-8 mins, stirring occasionally.
Once softened, transfer to a bowl and set aside.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. Season the pork with salt and pepper.
Once the oil is hot, add the pork steaks to your pan and cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.
When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey, toss to coat, then return to the oven for the remaining time.
Meanwhile, wipe out the (now empty) frying pan and return to medium heat. Add the cooked leeks, chicken stock paste and water for the sauce (see ingredients for amount).
Bring to the boil, then simmer until the liquid has reduced by half, 2-3 mins.
Once thickened, stir in the soured cream and half the chives. Bring to the boil, then remove from the heat. Taste and season with salt and pepper if needed.
Once rested, slice the pork widthways into 2cm pieces and share between your plates.
Spoon the leek and chive sauce over the pork. Serve with the roasted potatoes and honey carrots alongside.
Sprinkle over the remaining chives to finish.
Enjoy!
