Pork in Mustard Sauce
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Pork in Mustard Sauce

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.

Allergens:
Barley
Mustard
Wheat
Milk
Total Time1 hour 5 minutes
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

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Nutrition Values

Energy (kJ)3440 kJ
Energy (kcal)822 kcal
Fat40.1 g
of which saturates17.4 g
Carbohydrate81.1 g
of which sugars15.1 g
Dietary Fiber0 g
Protein41.2 g
Cholesterol0 mg
Salt3.46 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

Instructions

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 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, fry the pork steaks 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 from the pan, cover and allow to rest. IMPORTANT: 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, 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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