Pork Steaks and Mustard Chive Sauce
with Roast Potatoes, Honeyed Carrots and Radishes
- Sulphites
- Mustard
- Milk
This delicious Pork Steaks and Mustard Chive Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450
Potatoes
2
Carrot
100
Radishes
1
Red Onion
1
Chives
2
British Pork Loin Steaks
15
Dijon Mustard
(Contains: Sulphites, Mustard)
1
Chicken Stock Paste
75
Creme Fraiche
(Contains: Milk)
15
Honey
Not included in your delivery
75
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim and halve the radishes. Pop the carrots and radishes onto another large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the top shelf of your oven until golden and tender, 20-25 mins. Turn halfway through.
While everything cooks, halve, peel and chop the red onion into small pieces. Roughly chop the chives (use scissors it easier).
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. Once hot, add the pork steaks to the pan. Cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 6-8 mins, turning every couple of mins. Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.
While the pork rests, pop your (now empty) pan back on medium heat with a drizzle of oil. When hot, add the onion and cook until softened, 4-5 mins. Stir in the the water for the sauce (see ingredients for amount), mustard and chicken stock paste, then bring to the boil. Simmer until reduced by half, 2-3 mins. Stir through the creme fraiche and half the chives, bring back to the boil, then remove from the heat.
Once your veggies are roasted, drizzle the honey over the carrots and radishes, then stir to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Slice the pork steaks widthways, then serve on plates with the honeyed veg and roast potatoes alongside. Spoon over the sauce and finish with a sprinkle of the remaining chives.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The mustard and chive sauce is a clear highlight, praised widely for its rich, creamy flavour. Roasted radishes won over many who had never tried them cooked before, though opinions are genuinely divided.
- Ease of prep: Most find this a straightforward, manageable weeknight cook. An air fryer works well as an alternative to the oven for the roasting steps.
- Suggestions: If the sauce tastes too strong or salty, try reducing the amount of chicken stock paste slightly. Consider using only one red onion for a two-person serving if you prefer a milder sauce, and add a small drizzle of honey to balance the mustard's sharpness.
- Next-day meals: Some felt the pork portion was on the smaller side; adding extra carrots or a handful of green vegetables helps make the meal more substantial.
- Timing: The roast potatoes can be ready ahead of the pork and sauce, so keep them warm in a low oven while you finish the pan steps to bring everything to the table together.
