Honey Mustard Glazed Pork
with Mash, Sauteed Leeks and Cabbage
Our pan-fried pork loin is a comforting and hearty recipe great for cosy nights at home. With a creamy potato mash and sauteed leeks, this dish tastes indulgent but requires little fuss in the kitchen. Winner! Serve with a drizzle of apple and sage sauce and enjoy!
Ingredients
1
Apple and Sage Jelly
1
Leek
2
British Pork Loin Steaks
1
Wholegrain Mustard
15
Honey
100
Shredded Savoy Cabbage
450
Potatoes
Nutrition Values
Cooking Steps
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.
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.
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.
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, we’ll use it again.
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.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey mustard glaze is a real highlight, and the combination of leeks and cabbage works surprisingly well. Some find the overall dish a little sweet, and the mash and greens can taste bland without enough sauce.
- Ease of prep: Straightforward to cook, though managing three pans at once towards the end requires some timing and attention.
- Suggestions: Mix the honey and mustard together before spreading over the pork for more even coverage. Cook the spring greens for a little longer than stated if you prefer them tender, and remove any thick stalks before cooking. Consider adding garlic to the mash for extra flavour, and double the sauce quantity if you enjoy a generous drizzle.
- Next-day meals: Some found the portions on the smaller side and added extra potatoes or vegetables to make the meal more filling.
- Sauce: The apple and sage jelly adds a lovely depth, but it can reduce quickly in the pan; add a splash more water to keep it saucy enough to serve.
