Pork with Creamy Tarragon Sauce, Potato Wedges & Crisp Salad
  • Prep time: 30 minutes
  • Calories: 650
We’ve combined these succulent pork steaks with a creamy tarragon sauce, golden wedges and a crisp salad. The trick here is to make sure your pork isn’t overcooked - we like to leave it just ever so slightly pink in the middle to enjoy all the juicy deliciousness.
  • 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:

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 and 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 caramelised bits stuck to the base of 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!