Recipe

Fragrant Pork and Carrot Crush

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Fragrant Pork and Carrot Crush

Some might say hide the vegetables but there is no need to when plates are all empty after dinner and this recipe is no exception a fragrant soy and cinnamon pork sirloin with a butternut, carrot and potato mash with sauteed chard.




Ingredients to serve 2

  • 2 x Pork Sirloin Steaks
  • 200g x Potatoes - peeled and diced
  • 1 x Carrots - peeled and diced
  • 200g x Butternut Chunks - half each chunk
  • 5g x Thyme - leaves pulled from stem
  • 150g x Swiss Chard - shredded
  • 100ml x DD Cinnamon Maple
  • 30g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Pork Sirloin Steaks
  • 400g x Potatoes - peeled and diced
  • 2 x Carrots - peeled and diced
  • 400g x Butternut Chunks - half each chunk
  • 10g x Thyme - leaves pulled from stem
  • 300g x Swiss Chard - shredded
  • 200ml x DD Cinnamon Maple
  • 60g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, potatoes and carrots well. Rinse your thyme and swiss chard thoroughly and drain on paper towel.

Gino's Tip

Mash is always better with minimal amounts of water - therefore try and cook your vegetables in just enough water to cover and once drained allow it to steam dry for a few minutes before mashing.

Step 1 - Carrot and Butternut Rustic Mash - See Gino's Tip

Cook your carrots and potatoes in a large saucepan of salted water for 12-15 minutes until soft. Drain through a colander once done. At the same time cook your butternut chunks for 8-10 minutes until soft, in a separate saucepan of salted water. Once all your vegetables are cooked, mash them rustically together and fold in your butter and picked thyme, season to taste with salt and pepper and keep warm in the microwave until you're ready to serve.

Step 2 - Saute Chard and Cinnamon Pork

Heat a large frying pan over med-high heat, add a drizzle of olive oil and saute your swiss chard for 2-3 minutes until wilted, season with salt and pepper and transfer to a serving dish. Give your large frying a quick wipe and place back onto the stove over med-high heat, once your pan is hot but not smoking fry your pork sirloin steaks for 3-4 minutes on each side until cooked through. At this point, add your DailyDish Cinnamon Maple, cook for one minute and remove your pan from the heat.

To Serve

Place your carrot and butternut rustic mash as your base, top with your saute chard and cinnamon maple pork.