Tangy, salty and sweet; this dish has it all. Succulent pork loin steaks are served with a mild blue cheese sauce, roast sweet potatoes and fresh mustard dressed baby kale leaves. A little bit American, more than a little bit tasty.
Prep Time
30 min
Cuisine
American
Use within
5-6 days
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*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.
Allergens highlighted by † (mustard, sulphites, milk)
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
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Cut the sweet potatoes (skins on) into wedges
2
Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray in the oven for 20-25 min or until the wedges are tender and starting to crisp
3
Meanwhile, melt 15g [30g]butter in a pot over a medium heat
Once melted, add 15g [30g]flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms - this is your roux
4
Gradually whisk 150ml [300ml]milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains
Crumble in the blue cheese (not keen on blue cheese? Just add half!) and cook for 1 min further or until melted - this is your blue cheese sauce
5
Combine the Dijon mustard, white wine vinegar, a small pinch of sugar, a pinch of salt and 1 tbsp [2 tbsp]olive oil in a large bowl - this is your mustard dressing
6
Pat the pork loin steaks dry
Rub them with a little vegetable oil and season both sides with salt and pepper
Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat
Once hot, add the pork and cook for 2-4 min on each side or until they're browned and cooked through
Once cooked, transfer them to a plate and leave them to rest
7
Meanwhile, add the baby kale to the mustard dressing and give everything a good mix up
8
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