This simple, comforting dish pairs British pork loin steaks with a creamy peppercorn sauce. Serve with a side of crushed buttery potatoes and crisp green beans for a touch of class. Delicious!
Prep Time
30 min
Cuisine
British
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1 soft cheese pot (50g)<span class="strong">†</span>
1 Chinese rice wine sachet (15ml)
1 Dijon mustard pot (5.5g)<span class="strong">†</span>
2.5g cracked black pepper
Typical Values
per 100g
per serving
Energy
485 kJ 116 kcal
1874 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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a full kettle
Chop the waxy potatoes in half
Add the chopped potatoes to a pot of plenty of boiled water with 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
2
Meanwhile, peel and finely chop the shallot[s]
3
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!)
Transfer to a plate and set aside, reserve the pan
4
Return the reserved pan to a medium heat
Once hot, add the chopped shallot and cook for 2 min
Boil a kettle
5
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
6
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
7
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!
8
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