Creamed Leeks with Pork and New Potatoes

Pan-fried pork loin served over buttery creamed leeks and chard, accompanied by tender boiled new potatoes.

Quick Pork Main Course Gluten Free British

Estimated Nutrition

Calories

1655.4

kcal / serving

1655.4 kcal total

Carbs

45.8g

per serving

45.8 g total

Fat

152.1g

per serving

152.1 g total

Protein

33.2g

per serving

33.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

250

Double Cream

Meat

Pork Loin

NutsSeeds

tbsp

Sage

Fresh and chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Vegetables

piece

Leek

Chopped and blanched

stalk

Chard

Stalks cut from leaves and finely chopped

150

New Potatoes

Boiled until soft

Method

Heat oil in a frying pan over medium heat.

Arrange boiled new potatoes around the main dish and serve.

Place the creamed leeks on a plate and top with the pork.

Season the vegetable mixture with salt and pepper to taste.

Stir in the double cream and sage and warm through.

Add the leeks and chard to the butter and sauté for three minutes.

Melt the butter in a separate hot pan.

Add the pork and cook for five minutes on each side until thoroughly cooked.