Honey Mustard Glazed Pork

Name: Honey Mustard Glazed Pork with Mash, Sauteed Leeks and Cabbage
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 1 Leek; 100 Shredded Savoy Cabbage; 2 British Pork Loin Steaks; 15 Honey; 17 Wholegrain Mustard; 25 Apple and Sage Jelly

with Mash, Sauteed Leeks and Cabbage

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Tags:

Under 600 calories

Allergens:

Mustard

The quantities provided above are averages only.

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Leek

100

Shredded Savoy Cabbage

British Pork Loin Steaks

Honey

Wholegrain Mustard

(Contains: Mustard)

Apple and Sage Jelly

Nutritional information

Energy (kcal)429 kcal

Energy (kJ)1797 kJ

Fat7 g

of which saturates2 g

Carbohydrate57 g

of which sugars17 g

Protein36 g

Salt0.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Grill Pan

•Potato Masher

•Colander

Instructions

Chop the potatoes into 2cm chunks (no need to peel). Bring a large saucepan of water to the boil with 1/2 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 it yet - 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 in which you cooked the pork to medium heat. Add the apple and sage jelly with a splash of water, bring to a simmer and remove from the heat. Reheat the mashed potatoes and vegetables if you need to, then serve the pork with the mash, the greens and sauce drizzled over. Enjoy!