Pork Fillet in Mustard Sauce
with roast potatoes and carrots
Golden roast potatoes, gently charred carrots and creamy mustard sauce with a kick are combined with tender cooked pork loin for a dish that's classic and comforting in equal measure.
Allergens:
Mustard
•Barley
•Wheat
•Milk
The quantities provided above are averages only.
Total Time1 hour 5 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
600 grams
Potatoes
2 unit(s)
Carrot
2 unit(s)
Garlic
1 sachet(s)
Mustard
(Contains Mustard)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
110 grams
Creme Fraiche
(Contains Milk)
300 grams
Pork Fillet
1 sachet(s)
Honey
1 sachet(s)
Dried Oregano
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2956 kJ
Energy (kcal)706 kcal
Fat24.2 g
of which saturates12.1 g
Carbohydrate76.7 g
of which sugars14.1 g
Dietary Fiber0.3 g
Protein41.8 g
Cholesterol0 mg
Salt1.36 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
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (no need to peel).
- Pop the potato chunks onto a lined baking tray.
- Drizzle with oil, season with dried oregano, salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Peel and grate the garlic (or use a garlic press).
- Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
- Trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- Pop the carrots onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Roast on the middle shelf of the oven until tender, 20-25 mins. Turn halfway through.
TIP: Keep an eye on them so they don't burn!
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, sear the pork loin fat-side down until crispy, 2-3 mins.
- Once seared, fry until cooked, 4-5 mins on each side.
- Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
5
- Return the (now empty) pan to medium-high heat with a drizzle of oil.
- Once hot, fry the garlic until fragrant, 1 min.
- Add mustard, honey, stock powder and creme fraiche for the sauce.
- Bring to the boil and simmer until thickened, 3-4 mins.
- Season to taste with salt and pepper and add a splash of water to thin the sauce if needed.
6
- When everything is cooked, thinly slice the pork widthways and divide between plates.
- Serve the potatoes and carrots alongside.
- To finish, spoon over the creamy mustard sauce.
