Pork 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.
Tags:
Nut free
Allergens:
Barley
•Mustard
•Wheat
•Milk
The quantities provided above are averages only.
Total Time1 hour
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
3 unit(s)
Potatoes
2 unit(s)
Carrot
2 unit(s)
Garlic
2 sachet(s)
Mustard
(Contains Barley, Mustard, Wheat)
1 sachet(s)
Chicken Stock
125 grams
Creme Fraiche
(Contains Milk)
300 grams
Pork Loin Steak
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)720 kcal
Energy (kJ)3013 kJ
Fat26.7 g
of which saturates11.6 g
Carbohydrate80 g
of which sugars13.8 g
Dietary Fiber0 g
Protein40.7 g
Cholesterol0 mg
Salt3.33 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 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 the oil is hot, add the pork steaks.
- Fry until browned, 2-3 mins on each side.
- Reduce the heat to medium and fry for 4-6 mins more, turning every 2 mins.
- Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.
5
- Return the (now empty) pan to medium-high heat.
- Drizzle in some oil and fry the garlic for 1 min.
- Add mustard, 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 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.
