Seared Pork Steak and Roasted Spiced Celeriac
with Mashed Potato, Carrot and Signature Pan Sauce
- Celery
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Add fresh flavour to your plates with celeriac. The root of the celery plant, celeriac has a nutty but celery-like flavour which becomes sweeter when cooked. Make it a mash, roast it or serve as a classic remoulade to enjoy this veg at its best.
Ingredients
2 unit(s)
Carrot
1 unit(s)
Celeriac
(Contains: Celery)
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
450 grams
Potatoes
2 unit(s)
British Pork Loin Steaks
1 sachet(s)
Garlic & Herb Seasoning
40 grams
Signature Sauce
Not included in your delivery
250 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Peel the celeriac, then chop into quarters. Chop the celeriac into 1cm slices, then chop into 1cm wide chips.
Pop the carrots and celeriac onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins.
Halfway through, sprinkle the Mediterranean style seasoning over the carrot and celeriac and toss to coat. Return to the oven for the remaining time.
Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once hot, add the pork steaks. Fry 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.
Sprinkle the garlic & herb seasoning over for the last min of frying.
Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
While everything cooks, pour the water for the sauce (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the signature pan sauce, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 3-4 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once the pork is ready, slice widthways into 1cm thick slices.
Once the veg has roasted, drizzle over the honey (see pantry for amount) and toss together.
Share the pork between your serving plates.
Serve the mashed potato and honey roasted veg alongside. Finish by spooning over the signature sauce.
