Mustard and Herb Crusted Pork
with Roasted New Potatoes and Tenderstem Broccoli
Mmmm ... herbs are truly the saviour of flavour. This crusted pork is enticingly easy and delicious - so much so that you’ll be smacking hands away from your plate throughout dinner. Once you’ve manage to fight off the quick eaters who’ve finished but can’t get enough of this - dig in and enjoy!
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
2
New Potatoes
1
Flat Leaf Parsley
1
Oregano
1
Pork Fillet
3
Dijon Mustard
(Contains Sulphites, Mustard)
4
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Tenderstem Broccoli
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Chop the new potatoes into quarters, finely chop the parsley (discard the stalks), pull the oregano leaves off their stalks and roughly chop them too. Put your potatoes on a baking tray, drizzle over enough oil until your potatoes are coated, add a good pinch of salt and put in your oven to roast for 25-30 mins, until crispy.
In the meantime, coat the pork with the mustard (not so it’s drowning in mustard, but don’t be too stingy!), using either a pastry brush or the back of a spoon until fully coated. Tip: Make sure you leave a bit of mustard to serve with your pork at the end.
Mix together the breadcrumbs, parsley, half your oregano, a good glug of oil, a pinch of salt and a really good grind of black pepper. Tip this breadcrumb mixture onto your chopping board and roll your mustardy pork fillet gently in it, until evenly coated. Tip: Remember to wash your hands after handling raw meat!
Place your pork on a lightly oiled baking tray and pop in your oven to cook for 20-25 mins, then remove from your oven and allow to rest for 5 mins. Tip: The pork is cooked when no longer pink in the middle.
While your pork and potatoes are cooking, tackle the broccoli. Chop the broccoli stems in half lengthways.
About 5 mins before your pork and and potatoes are ready, add a drizzle of oil to a large frying pan on medium heat. Add your broccoli to the pan along with your remaining oregano, sprinkle over a pinch of salt and a good grind of pepper and throw in a splash of water (about 1 tbsp per person). Put the lid on and cook for 3-4 mins, then remove from the heat.
Cut your pork into slices about 1cm thick and serve with your potatoes, broccoli and a small dollop of mustard if you have any left. Enjoy!
