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Pork Steak and Creamy Peppercorn Sauce

Pork Steak and Creamy Peppercorn Sauce

with Roast Potatoes, Green Beans and Broccoli

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This delicious Pork Steak and Creamy Peppercorn Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories
Allergens:Milk

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 conflict 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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 sachet(s)

Dried Thyme

1 unit(s)

Echalion Shallot

150 grams

Green Beans

½ unit(s)

Broccoli

2 unit(s)

Pork Loin Steak

1 sachet(s)

Cracked Black Pepper

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2155 kJ
Energy (kcal)515 kcal
Fat19.0 g
of which saturates10.0 g
Carbohydrate49 g
of which sugars7.0 g
Protein39 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Saucepan
Frying Pan
Aluminum Foil
Colander
Instructionsarrow up iconarrow up icon
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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 sprinkle over the dried thyme. Toss to coat, then 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.

2

Meanwhile, bring a large saucepan of water with1/2 tsp salt to the boil for the veg. Halve, peel and thinly slice the shallot. Trim the green beans. Cut the broccoli into florets (like little trees), halving any larger ones.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. 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 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.

4

While the pork is resting, return your (now empty) frying pan to medium heat with a drizzle of oil. Once hot, add the shallot and cook until soft, stirring frequently, 3-4 mins. Add the cracked black pepper, then stir in the chicken stock paste and water for the sauce (see ingredients for amount). Allow it to reduce by half, 3-4 mins.

5

While the sauce simmers, add the broccoli and green beans to the pan of boiling water and cook until tender, 4-5 mins. Once cooked, drain in a colander and return to the pan to keep warm. Stir the creme fraiche into the sauce, bring back to the boil, then remove from the heat. TIP: Add a splash of water to loosen if needed.

6

When ready, slice the pork steaks widthways and serve on plates with the veg and roast potatoes alongside. Spoon your creamy peppercorn sauce over the pork. Enjoy!