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Roasted Pork Medallion
Roasted Pork Medallion

Roasted Pork Medallion

with Sweet Potato Mash and Peppercorn Sauce

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We’ve taken the best Pork Medallion we could lay our hands on and teamed it with super nutritious sweet potato mash and broccoli. The easy to make and super tasty peppercorn sauce makes this dish extra special.

Tags:
Family Friendly
Allergens:
Milk

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active
DifficultyMedium

Ingredients

/ serving 4 people

4

Pork Medallion

2

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

Energy (kJ)2109 kJ
Energy (kcal)504 kcal
Fat10 g
of which saturates5 g
Carbohydrate46 g
of which sugars17 g
Protein54 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan
•Baking Tray
•Pot
•Potato Masher

Instructions

Prep veggies.
1

Take the pork out of your fridge to come to room temperature. Boil a large pot of water with pinch of salt and preheat your oven to 180 degrees. Peel the sweet potato and chop into roughly 2cm cubes. Separate the broccoli florets from the stalk (you can also peel, chop and cook the stalk!). Crush the black peppercorns in a pestle and mortar. Tip:If you don’t have a pestle and mortar you can put them in clingfilm and whack them with a pan.

Brown pork.
2

Meanwhile, cover your pork with a good pinch of salt and black pepper. Heat a splash of oil in a frying pan on medium-high heat. Once the oil is hot add your pork and cook for a couple of mins on each side until it is nicely browned.

3

Transfer your pork to a baking tray and pop on the top shelf of your oven for 15-20 mins. Tip:Do not wash up your frying pan as we’ll use it to make your sauce tastier later. Once cooked, take your pork out of your oven and leave it to rest for a few mins. Tip:The pork is cooked when it is no longer pink in the middle.

Mash sweet potato.
4

Boil your sweet potato for around 10-15 mins or until soft. Lift your sweet potato from the water once done and keep the water for your broccoli. Mash your sweet potato in another pot with a good pinch of salt and black pepper. Stir through a knob of butter (if you have some) or a tbsp of crème fraîche.

5

Cook your broccoli in the water left over from your sweet potato (if you need to top it up a little bit that’s ok). Cook for a few mins and then remove from the water (but save some water for your sauce!).

Make sauce.
6

To make the sauce put your now empty frying pan back on medium-high heat. Once it gets hot add the water (amount specified in the ingredient list) from your broccoli (you can scoop it out if the broccoli is still cooking) and stir in half the beef stock pot and your black peppercorns. Once your peppercorn sauce reduces by half, take it from the heat and let it cool for 2 mins. Stir through the crème fraîche.

7

Slice your pork and serve straight away with your broccoli, sweet potato mashand peppercorn sauce. YUM!

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