You’ve tasted pickled cucumber (aka gherkins) plenty of times, but what about pickled baby marrow, Chef? These will be served with a homemade, buttery, creamy, garlic & thyme-infused Dijon mustard sauce that coats perfectly seared pieces of pork. A generous serving of soft, indulgent polenta completes this meal. Garnished with delicate chives.
Pork Steak & Creamy Thyme Sauce
Pork Steak & Creamy Thyme Sauce
with creamy polenta and baby marrow salad
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Dijon Mix
- Fresh Chives
- Fresh Cream
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Polenta
- Pork Neck Steak
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
- Paper Towel
- Milk (optional)
PICKLING MOMENT
In a bowl, add the vinegar, 10ml [20ml]|#7DA0D7 of sweetener, a generous dizzle of olive oil and mix to emulsify. Add the baby marrow, toss to combine and season. Set aside in the fridge.
FRY TIME
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-5 minutes per side. Remove from pan, slice and set aside.
SAUCY STEP
Return pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). Add the garlic and thyme and fry until fragrant, 1-2 minutes. Mix in the sliced pork, cream, dijon mix, and a splash of water. Simmer until slightly thickening, 3-5 minutes. Remove from the heat and season. Reheat just before serving if it gets cold.
WHISK AWAY
Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and season. Loosen with milk or warm water if it's too thick just before serving.
JUST BEFORE SERVING
Add the salad leaves to the baby marrow and toss to combine.
PLATE IT UP
Make a bed of the Polenta, top with the creamy pork and serve alongside the baby marrow salad. Garnish with the chives and cheers, Chef!
PICKLING MOMENT
In a bowl, add the vinegar, 10ml [20ml]|#7DA0D7 of sweetener, a generous dizzle of olive oil and mix to emulsify. Add the baby marrow, toss to combine and season. Set aside in the fridge.
FRY TIME
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-5 minutes per side. Remove from pan, slice and set aside.
SAUCY STEP
Return pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). Add the garlic and thyme and fry until fragrant, 1-2 minutes. Mix in the sliced pork, cream, dijon mix, and a splash of water. Simmer until slightly thickening, 3-5 minutes. Remove from the heat and season. Reheat just before serving if it gets cold.
WHISK AWAY
Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and season. Loosen with milk or warm water if it's too thick just before serving.
JUST BEFORE SERVING
Add the salad leaves to the baby marrow and toss to combine.
PLATE IT UP
Make a bed of the Polenta, top with the creamy pork and serve alongside the baby marrow salad. Garnish with the chives and cheers, Chef!
PICKLING MOMENT
In a bowl, add the vinegar, 30ml [40ml]|#7DA0D7 of sweetener, a generous dizzle of olive oil and mix to emulsify. Add the baby marrow, toss to combine and season. Set aside in the fridge.
FRY TIME
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-5 minutes per side. Remove from pan and set aside.
SAUCY STEP
Return pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 10-12 minutes (shifting occasionally). Add the garlic and thyme and fry until fragrant, 1-2 minutes. Mix in the sliced pork, cream, dijon mix, and a splash of water. Simmer until slightly thickening, 4-6 minutes. Remove from the heat and season. Reheat just before serving if it gets cold.
WHISK AWAY
Bring a pot with 1L [1.4L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and season. Loosen with milk or warm water if it's too thick just before serving.
JUST BEFORE SERVING
Add the salad leaves to the baby marrow and toss to combine.
PLATE IT UP
Make a bed of the Polenta, top with the creamy pork and serve alongside the baby marrow salad. Garnish with the chives and cheers, Chef!
PICKLING MOMENT
In a bowl, add the vinegar, 30ml [40ml]|#7DA0D7 of sweetener, a generous dizzle of olive oil and mix to emulsify. Add the baby marrow, toss to combine and season. Set aside in the fridge.
FRY TIME
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-5 minutes per side. Remove from pan and set aside.
SAUCY STEP
Return pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 10-12 minutes (shifting occasionally). Add the garlic and thyme and fry until fragrant, 1-2 minutes. Mix in the sliced pork, cream, dijon mix, and a splash of water. Simmer until slightly thickening, 4-6 minutes. Remove from the heat and season. Reheat just before serving if it gets cold.
WHISK AWAY
Bring a pot with 1L [1.4L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and season. Loosen with milk or warm water if it's too thick just before serving.
JUST BEFORE SERVING
Add the salad leaves to the baby marrow and toss to combine.
PLATE IT UP
Make a bed of the Polenta, top with the creamy pork and serve alongside the baby marrow salad. Garnish with the chives and cheers, Chef!
Frequently Asked Questions
What is the preparation time for Pork Steak & Creamy Thyme Sauce?
The preparation time for Pork Steak & Creamy Thyme Sauce with creamy polenta and baby marrow salad is between 30 and 50 minutes.
What is the total time required to make Pork Steak & Creamy Thyme Sauce with creamy polenta and baby marrow salad?
The total time required to make Pork Steak & Creamy Thyme Sauce with creamy polenta and baby marrow salad is between 40 and 60 minutes.
How many servings does Pork Steak & Creamy Thyme Sauce provide?
4 servings
What are the main ingredients in Pork Steak & Creamy Thyme Sauce?
Baby Marrow, Dijon Mix, Fresh Chives, Fresh Cream, Fresh Thyme, Garlic Clove, Garlic Cloves, Onion, Onions, Polenta, Pork Neck Steak, Red Wine Vinegar, Salad Leaves
What is the nutritional information of Pork Steak & Creamy Thyme Sauce?
Calories: 1366, Carbs: 68 grams, Fat: grams, Protein: 25.8 grams, Sugar: 13.9 grams, Salt: 366 grams
How do I prepare Pork Steak & Creamy Thyme Sauce?
PLATE IT UP: Make a bed of the polenta, top with the creamy pork and serve alongside the baby marrow salad. Garnish with the chives and cheers, Chef! JUST BEFORE SERVING: Add the salad leaves to the baby marrow and toss to combine. WHISK AWAY: Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and season. Loosen with milk or warm water if it's too thick just before serving. SAUCY STEP: Return pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the onion until caramelised, 8-10 minutes (shifting occasionally). Add the garlic and thyme and fry until fragrant, 1-2 minutes. Mix in the sliced pork, cream, dijon mix, and a splash of water. Simmer until slightly thickening, 3-5 minutes. Remove from the heat and season. Reheat just before serving if it gets cold. FRY TIME: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-5 minutes per side. Remove from pan, slice and set aside. PICKLING MOMENT: In a bowl, add the vinegar, 10ml [20ml]|#7DA0D7 of sweetener, a generous dizzle of olive oil and mix to emulsify. Add the baby marrow, toss to combine and season. Set aside in the fridge.
What should be prepared from my kitchen to make Pork Steak & Creamy Thyme Sauce?
Baby Marrow, Dijon Mix, Fresh Chives, Fresh Cream, Fresh Thyme, Garlic Clove, Garlic Cloves, Onion, Onions, Polenta, Pork Neck Steak, Red Wine Vinegar, Salad Leaves
How many calories does Pork Steak & Creamy Thyme Sauce have?
1366 calories
How much fat content does Pork Steak & Creamy Thyme Sauce have?
grams
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