Honey Mustard Double Pork Steaks and Creamed Cheesy Kale
with Roasted Potatoes and Sautéed Leek
- Milk
- Mustard
Add fresh flavour to your plates with kale. A nutrient-rich leafy green, kale is often referred to as a superfood. Served crispy, steamed or boiled, it's a versatile way to add a boost to your recipes.
Ingredients
450 grams
Potatoes
1 unit(s)
Leek
30 grams
Mature Cheddar Cheese
(Contains: Milk)
100 grams
Chopped Kale
75 grams
Creme Fraiche
(Contains: Milk)
4 unit(s)
British Pork Loin Steaks
10 grams
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
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 top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Grate the Cheddar cheese.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the leek and kale and season with salt and pepper.
Cook until softened, 6-7 mins, stirring occasionally.
Stir the creme fraiche, cheese, half the mustard and water for the sauce (see pantry for amount) into the leeks and kale.
Season with salt and pepper. Simmer for 2-3 mins.
Remove from the heat and cover with a lid or foil to keep warm.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Add the remaining mustard for the last min of frying and turn to coat the steaks.
Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
When everything's ready, slice the pork steaks widthways into 1cm slices. Drizzle over the honey (see pantry for amount).
Share the pork between your serving plates.
Serve the cheesy kale and roasted potatoes alongside with mayo (see pantry for amount) for dipping.
