Servings: 4 servings
Large Non-Stick Pan
- 800 g potatoes, about 4 large
- 350 g carrots, about 2 large
- 500 g zucchini, about 2 medium
- 1 sprig fresh tarragon
- 550 g pork loin steaks, 4 steaks
- 1 chicken stock cube
- 40 g wholegrain mustard, or to taste
- 300 ml cooking cream
- 120 g baby spinach leaves
- 2 cloves garlic
- 4 tablespoons olive oil, or as required
- 80 g butter
- 4 tablespoons milk
Peel the potatoes and cut into 2 cm (¾") chunks. Thinly slice the carrots (unpeeled) into half-moons. Slice the zucchini into 1 cm (⅜") batons. Crush the garlic cloves (see note 1). Pick the tarragon leaves from the sprig and finely chop enough to get 1 tablespoon (see note 2).
Bring a medium saucepan of salted water to the boil. Add the potatoes to the saucepan of boiling water and cook until easily pierced with a knife, about 15 minutes. Drain and return to the saucepan. Add the butter, milk, salt and wholegrain mustard to the saucepan with the potato (see note 3). Mash until smooth. Cover with a lid to keep warm.
While the potatoes are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and cook until starting to soften, 2-3 minutes.
Add the zucchini and garlic and cook, stirring occasionally, until soft, 8-10 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Tenderise and season the pork loin steaks with salt and pepper on both sides (see note 4).
When the oil is hot, add the pork and cook until cooked through, about 4 minutes each side (depending on thickness). Transfer to a plate, cover with aluminium foil, and set aside to rest (see note 4).
Return the frying pan to a low heat. Add the cooking cream and crumble in the chicken stock cube (see note 5). Add the chopped tarragon (refer note 2). Cook until warmed and the tarragon flavour has infused, about 3 minutes. Stir through any resting juices from the pork and season sauce to taste with salt.
Divide the mustard mash and garlic veggies between plates. Serve with the pork fillets topped with tarragon sauce.
- The garlic can be finely chopped if you don't have a garlic press ;
- Tarragon has a strong aniseed flavour so you might like to start off with a small amount and check the flavour before putting it all into the sauce ;
- Add as little or as much mustard as you like according to your taste ;
- Tenderise the fillet, then cook it quickly at a high temperature until slightly blushing pink in the middle for extra-juicy results. Cooking it for too long will dry the meat out – and always remember to rest the meat after cooking to seal in the moisture ;
- Scrape up any bits stuck to the bottom of the pan, they'll add extra flavour to the sauce.
Serving: 1serving | Calories: 941kcal | Carbohydrates: 43g | Protein: 41g | Fat: 70g | Saturated Fat: 33g | Cholesterol: 240mg | Sodium: 711mg | Potassium: 2217mg | Fiber: 10g | Sugar: 9g | Vitamin A: 19330IU | Vitamin C: 59.9mg | Calcium: 233mg | Iron: 9.1mg