Pork with Creamy Tarragon Sauce, Potato Wedges & Crisp Salad
- Prep time: 30 minutes
- Calories: 650
- 1 75g Pack of Baby Cos Leaf
- 1 of Purple Carrot
- 1 of Lebanese Cucumber
- 2 of Pork Loin Steaks
- 100 g of Stock Cream
- 1 of Pear
- 1 Tbsp of Balsamic Dressing
- 1 Small Bunch of Tarragon
- 3 of Red Potatoes
- 1 Stalk of Rosemary
Cook Wedges:Preheat oven to 220°C. Cut potatoes into 1 cm thick wedges. Pick rosemary and roughly chop leaves (discarding stalk). On a lined baking tray, drizzle potatoes with olive oil, chopped rosemary, salt and pepper. Roast in oven for 25 minutes, or until crunchy and golden.
Prepare Remaining Ingredients:Meanwhile, while potatoes are cooking, remove core and thinly slice pear. Medium dice cucumber. Use a peeler to ribbon carrots. Trim and roughly chop lettuce. Pick tarragon leaves, discarding stems. Roughly chop.
Cook Pork:Heat a large pan over medium-high heat. Pat pork dry with paper towel. Rub pork with olive oil and season with salt and pepper. Cook for 2-3 minutes on each side, or until done to your liking. Set aside on a plate to rest, keeping pan over medium heat.
Make Cream Sauce:Add stock cream to the pan and simmer for 1-2 minutes. Use a wooden spoon to scrape up any bits stuck to the pan. Remove from heat and stir through chopped tarragon. Season with salt and pepper to taste.
You Plate It:Combine lettuce, pear, carrot and cucumber in a bowl and toss well with balsamic dressing. Divide potato wedges and pork between plates. Top pork with creamy sauce and serve salad on the side. Enjoy!