Roast Pork Medallions
with Sweet Potato Mash and Peppercorn Sauce
Peppercorn sauce is a traditional accompaniment for steak but it goes great with pork too. We've added some sweet potato mash and broccoli florets on the side for a plateful that's colourful and delicious. Enjoy!
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Ingredients
4
Pork Medallion
2
Small Sweet Potato
2
Broccoli
1
Black Peppercorns
1
Creme Fraiche
(Contains Milk)
1
Beef Stock Pot
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C and put a large saucepan of water on to boil for the sweet potato. Take the pork out of your fridge so it can come to room temperature. Peel the sweet potato and chop into roughly 2cm cubes. Chop the broccoli into florets. Crush the black peppercorns in a pestle and mortar. TIP: If you don’t have a pestle and mortar you can put them in a freezer bag and whack them with a rolling pin!
Season the pork with a good pinch of salt and a grind of black pepper. Put a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pork and cook until it is nicely browned, 2 mins on each side.
Transfer the pork to a baking tray and roast on the top shelf of your oven for 15-20 mins. ´TIP: Don't wash the frying pan as we’ll use it to make the sauce later. Once cooked, take the pork out of your oven, cover loosely with foil and leave it to rest for a few mins. TIP: The pork is cooked when it is no longer pink in the middle.
Cook the sweet potato in your pan of boiling water until soft, 10-15 mins. Once done, fish it out with a slotted spoon and keep the water boiling for the broccoli. Put the sweet potato in a mixing bowl and mash with a potato masher. Season with salt and black pepper and stir through a knob of butter (if you have some) or a tablespoon of the crème fraîche.
Put the saucepan of water you used for the sweet potato back on medium-high heat and bring to the boil (top it up if necessary). Add the broccoli and cook until tender, 4-5 mins. Drain in a colander, reserving some water for your sauce.
Put your (now empty) frying pan back on medium-high heat. Add the reserved water (amount specified in the ingredient list). Stir in the beef stock pot and crushed peppercorns. Simmer until reduced by half. Take off the heat and set aside for 2 mins, then stir in the crème fraîche. Slice the pork and serve with the broccoli, sweet potato mash and peppercorn sauce. Enjoy!
