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Prep Time
30 min
Cuisine
British
Enjoy a comforting pairing of British pork loin steaks with plenty of creamy peppercorn sauce. Serve with buttery crushed potatoes and crisp green beans. Bon appétit!
Prep Time
30 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 621 kJ 116 kcal |
2402 kJ 447 kcal |
Fat of which saturates |
5.4 g 2.4 g |
21.1 g 9.1 g |
Carbohydrate of which sugars |
7.1 g 1.1 g |
27.6 g 4.2 g |
Fibre | 1.2 g | 4.5 g |
Protein | 9.5 g | 36.6 g |
Salt | 0.15 g | 0.58 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a full kettle
Chop the waxy potatoes in half
Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 12-15 min or until fork tender, then drain and return to the pot
Meanwhile, peel and finely chop the shallot[s]
Pat the pork loin steaks dry with kitchen paper
Rub them with a little vegetable oil and season both sides with salt
Heat a large, wide-based pan (preferably non-stick) over a high heat
Once hot, add the pork loin steaks and cook for 4-5 min on each side or until they're browned and cooked through (no pink meat!)
Once the steaks are cooked, transfer them to a plate and set aside
Return the reserved pan to a medium heat
Once hot, add the chopped shallot and cook for 2 min
Boil a kettle
Add 1/2 tsp [1 tsp] flour and cook for 30 secs
Add 75ml [150ml] water and the soft cheese and give everything a good mix up
Add the cracked black pepper with the Chinese rice wine and Dijon mustard and bring to the boil over a high heat
Add any resting juices from the pork and cook for 3-4 min or until thickened – this is your peppercorn sauce
Whilst the sauce is thickening, add the green beans to a separate pot, cover them with boiled water (just enough to cover them) and season with a pinch of salt
Bring to the boil over a high heat and cook for 3-4 min or until tender
Once cooked, drain the green beans and return them to the pot
Add a large knob of butter and generous pinch of salt to the drained potatoes
Crush the potatoes lightly with a masher or the back of a fork – these are your crushed buttery potatoes
Tip: Don't press too hard, you only want to crush them!
Serve the pork steaks over the peppercorn sauce with the crushed buttery potatoes and green beans to the side
Enjoy!