We love good Pork with Orange, Potatoes & Mange Tout and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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 conflict 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.
Pork Loin Fillet
Dijon Mustard(ContainsMustard, Sulphites)
Preheat your oven to 200°C. Halve the new potatoes (no need to peel), quarter any big ones. Pop onto a large baking tray. Drizzle over a little oil then sprinkle on the Provencal herbs and a pinch of salt and pepper. Toss to coat evenly. Roast on the top shelf of the oven until golden and crispy, 25-30 mins. Turn halfway through cooking.
In the meantime, pop a large saucepan of water on to boil. Trim the green beans, finely chop the chives and roughly chop the hazelnuts. Zest then halve the orange. Add the green beans to the pan of boiling water and cook for 3 mins. Add the mangetout and cook for 1 more minute. Drain the veggies in a sieve, then quickly run under cold water until no longer hot. TIP: This will keep them lovely and crisp!
Tip the green beans and mangetout into a large bowl. Add the hazelnuts, orange zest and chives. Put the olive oil (see ingredients for amount) into a small bowl. Add 1 tbsp of orange juice per person and a pinch of salt and pepper. Stir together well then pour over the salad, tossing to coat everything evenly. Set aside.
Heat a drizzle of oil in a large frying pan on high heat. Season the pork steaks with a pinch of salt and pepper. Lay the pork in the pan and brown for 2 mins on each side, then lower the heat to medium and fry cook for another 8 mins. Turn every 2 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle! Once cooked, remove from the pan and wrap in foil to rest and keep warm.
While your pork cooks put the mayonnaise and Dijon mustard into a small bowl. Add 1 tsp orange juice per person (add less if you're not a fan of orange!). Mix together well and season to taste with salt and pepper. Add a little more orange juice if you feel it needs it! Set to one side.
Once the potatoes are done, remove from the oven and, thinly slice the pork. Share the roasted potatoes and the green bean and mangetout salad between your plates. Pop the pork slices on top and drizzle the orange mayo over the pork. Enjoy!