Pork in Creamy Mushroom Sauce
with fluffy rice and softened leeks
There are many reasons this creamy mushroom pork recipe makes the perfect weeknight meal. It's super speedy to make and it's also made up of those favourite flavours the family is sure to love—with a helping of veg thrown in for good measure.
Tags:
Family Friendly
Allergens:
Celery
•Milk
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Mushrooms
1 unit(s)
Leek
150 grams
Rice
1 sachet(s)
Dried Oregano
1 sachet(s)
Hello Muscat
(Contains Celery)
1 sachet(s)
Chicken Stock
125 grams
Creme Fraiche
(Contains Milk)
300 grams
Pork Loin Steak
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3258 kJ
Energy (kcal)779 kcal
Fat33.2 g
of which saturates16.2 g
Carbohydrate80 g
of which sugars10.7 g
Dietary Fiber0 g
Protein44.7 g
Cholesterol0 mg
Salt2.97 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and stock powder and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Clean the mushrooms with kitchen paper and cut them into quarters. Chop any larger pieces so all are evenly sized.
- Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
- Once the oil is hot, fry the pork steaks until browned, 2-3 mins on each side.
- Reduce the heat to medium and fry for an additional 4-6 mins, turning every 2 mins.
- Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
4
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, fry the mushrooms and leek until softened, 4-6 mins, stirring occasionally.
- Season with salt and pepper.
5
- Stir in the creme fraiche, oregano and muscat.
- Cook until the sauce has reduced, 4-5 mins.
- Season to taste with salt and pepper.
- Add a splash of water to the sauce if you feel it's too dry.
6
- Fluff up the rice with a fork and divide between plates.
- Place the pork on top.
- Pour over the creamy leek and mushroom sauce.
