Pork Roasting Joint in Black Pepper Sauce
with carrots and green beans
In this traditional and delicious meal, tender pork roasting joint is paired with a creamy sauce in which black pepper is the star of the show.
Allergens:
Milk
•Celery
•Mustard
The quantities provided above are averages only.
Total50 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Pork Roasting Joint
600 grams
Potatoes
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Carrot
2 sachet(s)
Cracked Black Pepper
150 grams
Green Beans
2 unit(s)
Garlic
1 sachet(s)
Demi-Glace
(Contains: Celery)
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Milk
to taste
Butter
Nutrition Values
Energy (kJ)4107 kJ
Energy (kcal)982 kcal
Fat37.9 g
of which saturates16.6 g
Carbohydrate82 g
of which sugars15.1 g
Dietary Fiber10.6 g
Protein75.9 g
Cholesterol0 mg
Salt2.23 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
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Rub the pork with oil, paprika, salt and pepper.
- Pop onto a lined baking tray or into an oven dish and roast in the middle shelf of the oven, 40-45 mins. IMPORTANT: Wash hands after handling raw meat. Pork is cooked when no longer pink in the middle.
- Once cooked, allow to rest, 2-3 mins, then thinly slice.
2
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
3
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Trim the green beans, then cut into thirds.
- Peel and grate the garlic (or use a garlic press).
4
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and fry for 4-5 mins. Add the green beans and garlic and fry for 2-3 mins more. Season with salt and pepper.
- Add a splash of water, cover and cook until tender, 2-3 mins.
- Remove from the pan and cover to keep warm.
5
- Return the pan to medium-high heat.
- Add the creme fraiche, black pepper and demi glace.
- Allow to warm through, 1-2 mins. Season to taste with salt and pepper.
6
- Divide the mash, veg and pork roasting joint between plates.
- Drizzle the black pepper sauce over the pork.
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