Pan Fried Pork
with Roasted Carrots, Radishes and Mustard Tarragon Sauce
- Milk
- Mustard
resting meat - relaxes it, which makes it juicier and the juices that escape can add even more flavour to the delicious sauce!
Ingredients
75 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Carrot
1 unit(s)
Red Onion
450 grams
Potatoes
½ bunch(es)
Tarragon
100 grams
Radishes
10 grams
Chicken Stock Paste
8.5 grams
Wholegrain Mustard
(Contains: Mustard)
15 grams
Honey
2 unit(s)
British Pork Loin Steaks
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop the potatoes on a large low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim and halve the radishes. Pop the carrots and radishes on a baking tray and drizzle with oil. Season with salt and pepper and roast on the middle shelf of your oven until golden and tender, 20-25 mins.
While everything cooks, halve, peel and thinly slice the shallot. Remove the tarragon leaves from their stalks and finely chop them, discarding the stalks.
Heat a drizzle of oil in a frying pan on medium high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the pan is hot, cook your pork until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 8 mins, turning every couple of mins. Once cooked, remove to a plate and cover with tin foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
Put your frying pan back on medium heat and add your shallot (and a drizzle of oil if the pan is dry). Cook until the shallot is soft, 3-4 mins, then add the water (see ingredients for amount), mustard and stock powder. Stir to combine, bring to the boil and simmer until reduced by half, 2-3 mins. Add the crème fraiche and half the tarragon. Stir together, bring to the boil again, then remove from the heat.
Once your veggies are roasted, remove from your oven. Drain any excess liquid from the radishes and carrots, then drizzle over the honey and stir it through. Slice the pork into 1cm wide slices and pour any resting juices into your sauce. Serve your veggies on plates with your pork on top and a spoonful of your sauce (re-heat it if you need to). Sprinkle over your remaining tarragon and enjoy!
