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1) 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 mins or until fork tender, then drain and return to the pot.
2) Meanwhile peel and finely chop the shallot.
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 over high heat. Once hot add the pork loin steaks and cook for 4-5 mins on each side or until they're browned and cooked through.
4) 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 mins. Boil a kettle.
5) Add 0.5 tsp flour and cook for 30 secs. Add 75ml 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.
6) Whilst the sauce is thickening, add the green beans to a separate pot, cover them with boiled water and season with a pinch of salt. Bring to the boil over a high heat and cook for 3-4 mins or until tender.
7) Once cooked drain the green beans and return them to their pot.
8) 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.
9) Serve.
Nutritional info per serving: 447 cal; 21.1g fat 9.1g of which saturates; 27.6g carbohydrates 4.2g of which sugars; 4.5g fibre; 36.6g protein; 0.58g salt
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 11 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 50.1mg | 1 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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