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Pork Steaks with Hasselback Potatoes & Creamy Leek
Our hasselback potatoes are packed with flavour: rubbed in garlic and herbs, roasted until crisp. They pair brilliantly with free-range British pork steaks, charred broccoli and creamy leeks in this hearty spread, perfect for Sunday lunch.
High protein
Serving size
Ingredients
- 4 free-range pork loins
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 leek
- 240g Tenderstem broccoli
- 40g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 12 baby potatoes
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 3 garlic clove
Nutritional Information
Calories: 557
Protein: 41g
Carbs: 31g
Fat: 29g
Pork Steaks with Hasselback Potatoes & Creamy Leek
Our hasselback potatoes are packed with flavour: rubbed in garlic and herbs, roasted until crisp. They pair brilliantly with free-range British pork steaks, charred broccoli and creamy leeks in this hearty spread, perfect for Sunday lunch.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large ovenproof dish, a small bowl & a measuring jug
Prep & roast the hasslebacks
- Finely chop or crush the garlic
- Place in the small bowl and mix with the Italian herbs, 1/2 tbsp oil and a pinch of salt and pepper
- Cut thin slices into each potato, being careful not to cut right down to the bottom
- Place the potatoes onto the lined baking tray. Rub with the garlic herb mix
- Roast for 25-30 mins, until soft and golden
Make the creamy leek
- Meanwhile, trim and thinly slice the leek
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the leek and cook for 5-6 mins, until softened
- Add the cream, half the mustard, 50ml hot water and a pinch of pepper. Add the stock powder and stir until dissolved
- Transfer the leek mixture to the large ovenproof dish
Time for pork
- Season the pork with salt and pepper
- Clean the leek pan and reheat with 1/2 tbsp oil on high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown
- Place the pork on top of the leek. Bake for 8 mins, until the pork is cooked through
Cook the broccoli
- Trim the broccoli
- Reheat the frying pan on medium-high heat. Once hot, add the broccoli and cook for 2-3 mins, until deep golden brown
- Add a splash of water and steam for 2-3 mins, until soft
- Finely dice the gherkins for garnish
Plate up
- Serve the pork onto plates, with the creamy leek, potatoes and broccoli alongside. Garnish with the gherkins and serve the remaining mustard on the side
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