Herby Roast Pork and Sagey Onion Roasties
with Green Beans, Cheesy Cauliflower and Mustard Gravy
We love a good Pork with Green Beans and Cauliflower and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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 war 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.
Ingredients
450
Pork Roasting Joint
24
Plain Flour
1
Wholegrain Mustard
150
Green Beans
60
British Smoked Bacon Lardons
1
Chicken Stock Paste
1
Onion
300
Cauliflower Florets
60
Mature Cheddar Cheese
(Contains Milk)
30
Unsalted Butter
900
Potatoes
1
Sage
1
Rosemary
Nutritional information
Instructions
Preheat your oven to 200°C. Halve peel and thinly slice the onion. Pick the sage and rosemary leaves from their stalks. Keep separate and roughly chop (discard the stalks). Season the pork with salt and pepper. Sprinkle on half the sage and rosemary. Heat a splash of oil in your frying pan over high heat and brown the pork all over, 2 mins. Transfer to a baking tray and roast on the middle of your oven for 40/55/75 mins (depending on size). IMPORTANT: The pork is cooked when no longer pink in the middle. Keep the pan we will use it again.
Pour a good glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water to the boil on high heat with a pinch of salt. Peel the potatoes, chop them into 4cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Meanwhile, heat a splash of oil in your frying pan over medium high heat and add half of the butter. Stir in the onion and remaining sage and cook, stirring frequently until soft and golden, 10-12 mins.
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of the oven and carefully transfer your potatoes onto it in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Arrange the cauliflower florets in an ovenproof dish and drizzle with oil. Season with salt and pepper.
Roast the cauliflower next to the pork until soft and browned at the edges, 25-30 mins. Once browned, remove from the oven and allow to cool. Meanwhile, grate the cheddar cheese and mix with the remaining rosemary. We will melt it on the cauliflower later. When the onions are ready, transfer to a bowl and wipe out the frying pan. Meanwhile, trim the green beans. Reheat the now empty frying pan you used for the onions over medium high heat and add the remaining butter.
Allow the butter to melt, then stir in the remaining flour. You've made a roux! Cook until the roux is a medium brown colour and gradually stir in the water (see ingredients for amount), chicken stock powder and mustard. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 10-15 mins. When the pork is ready, allow to rest, wrapped in foil for 10-15 mins before slicing.
Heat a splash of oil in a saucepan over high heat, add the pancetta. Cook until browned, 2-3 mins then add the beans. Cook for another minute, then add a splash of water and cover with a lid. Cook until tender, 3-4 mins. When the potatoes are ready, mix through the cooked onion and sage and return to the bottom of your oven for 2 mins. Turn on your grill to the highest setting. Sprinkle the cheese over the cauliflower and grill until golden and bubbly, 2-3 mins. Arrange the veggies on your plates. Slice the pork thinly and add to the plate. Pour over the gravy. Enjoy!
