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European Recipes
Honey Mustard Glazed Pork

Honey Mustard Glazed Pork

with Mash, Sauteed Leeks and Cabbage

Family Friendly
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Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)


1 pack(s)

Shredded Savoy Cabbage

2 unit(s)

Pork Loin Fillet

1 sachet


1 pot(s)

Wholegrain Mustard


1 pot(s)

Tracklements Apple and sage Jelly

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2050 kJ
Energy (kcal)490 kcal
Fat15.0 g
of which saturates4.0 g
Carbohydrate56 g
of which sugars18.0 g
Protein34 g
Salt0.37 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Aluminum Foil
Potato Masher
Instructionsarrow up iconarrow up icon
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Start the Potatoes
Start the Potatoes

Chop the potatoes into 2cm chunks (no need to peel!). Bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes. When boiling add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways.

Cook the Greens
Cook the Greens

Heat a saucepan over medium heat with a drizzle of oil and some butter if you have some. Add the leek and cook until soft, 6-7 mins, stirring regularly. Add the cabbage with a splash of water. Season with salt and pepper, cover with a lid and cook until soft, 5-6 mins.

Start the Pork
Start the Pork

While the cabbage is cooking, heat a frying pan over high heat with a drizzle of oil. Season the pork with salt and pepper, then lay the pork in your hot pan and cook until golden brown, 4-5 mins each side. IMPORTANT; The pork is cooked when it is no longer pink in the middle. Important: Wash your hands after handling raw meat.

Cook the Pork
Cook the Pork

Once the pork is cooked, add the honey and mustard to the pan and turn to coat the pork in it until sticky, 30 seconds. Remove from the heat. Once cooked, transfer the pork to a chopping board, cover with foil and leave to rest. Remove the pan from the heat but don't wash the pan up!

Mash the Potatoes
Mash the Potatoes

Drain the potatoes in a colander then return to the pan with a knob of butter and a splash of milk (if you have some). Roughly mash and season with salt and pepper.

Finish Up
Finish Up

Return the frying pan you cooked the pork in to medium heat add the apple and sage jelly with a splash of water and bring to a simmer and remove from the heat. Warm the mashed potatoes and vegetables up if you need to then serve the pork with the mash, the greens and sauce drizzled over. Enjoy!