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Pork Fillet in Mustard Sauce

Pork Fillet in Mustard Sauce

with roast potatoes and carrots
0.0(0)
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Calories
: 
725 kcal
Protein
: 
41.9g protein
Total
: 
1 hour 5 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Barley
  • Cereals containing gluten
  • Wheat
  • Milk
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, Cereals containing gluten, 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

Energy (kJ)3033 kJ
Energy (kcal)725 kcal
Fat24 g
of which saturates12.8 g
Carbohydrate76.7 g
of which sugars14.2 g
Dietary Fiber7.7 g
Protein41.9 g
Salt1.1 g
Potassium1028.7 mg
Calcium10.8 mg
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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
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.

Get Prepped
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.
Cook the Carrots
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!

Fry the Pork
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.
Make the Sauce
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.
Finish and Serve
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.
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