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Grilled Pork Steaks

Grilled Pork Steaks

with Mustardy Creamy Lentils

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You may not think it but adding vinegar to the pan and allowing it to evaporate off adds a certain delicious richness and depth of flavour. When you taste this recipe you won't believe you made it in 20 minutes… thank you balsamic!

Tags:Under 600 caloriesRapid

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

2 unit(s)

Pork Steak

1 sachet


17 grams

Wholegrain Mustard


10 grams

Chicken Stock Paste

100 grams

Baby Spinach

75 grams

Creme Fraiche


Not included in your delivery

100 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1999 kJ
Energy (kcal)478 kcal
Fat20.0 g
of which saturates10.0 g
Carbohydrate32 g
of which sugars13.0 g
Protein41 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Pre-heat your grill to high and line a baking tray with foil.
b) Trim the carrot, halve lengthways then slice thinly, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the brown lentils.


a) Season the pork steaks with salt and pepper and drizzle on a splash of oil. Lay the pork steaks on your baking tray and grill for 4-5 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.
b) Mix the honey and half the mustard in a bowl.
c) When cooked, remove the pork to a large piece of foil and spoon on the honey mustard mixture, wrap loosely in foil to rest for a few mins. IMPORTANT: The pork is cooked when no longer pink in the middle.


a) Meanwhile, heat a splash of oil in a saucepan over medium-high heat.
b) Add the carrot, stir and cook until soft, 4-5 mins.
c) Stir in the garlic and cook for 1 min.


a) Stir in the remaining mustard and water (see ingredients for amount). Bring to the boil, stir in and dissolve the chicken stock powder, then simmer for 2 mins.
b) Stir in the spinach in handfuls and cook until wilted and piping hot, 2-3 mins. Once the spinach has wilted, stir in the crème fraiche and lentils.
c) Bubble away for another minute until everything is piping hot. Taste and season with salt and pepper if needed.


a) Slice the pork into thin strips when rested. Don’t throw away any juices!


a) Mix any pork juices into the lentils, bring back up to the boil, then stir in half the parsley.
b) Spoon the creamy lentils into your bowls. Top with the pork slices and a sprinkle of remaining parsley. Enjoy!