The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Honey & Mustard Pork with Butter Bean Purée
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High protein
1/3 daily fibre
New
Serving size
Ingredients
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 handful of fresh chives
- 4 free-range pork loins
- 240g Tenderstem broccoli
- 2 onion
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 25g honey
- 110g baby tomatoes
- 2 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
Nutritional Information
Calories: 598
Protein: 46g
Carbs: 29g
Fat: 32g
Honey & Mustard Pork with Butter Bean Purée
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan & a large saucepan
Fry the pork
- Season the pork with salt and pepper
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the whole tomatoes and pork and cook 6 mins per side, until the pork is golden brown and tomatoes are blistered
Roast the veg
- Meanwhile, trim the broccoli. Cut the onions into 1cm wedges. Add both to a baking tray, toss with 1 tbsp oil and a pinch of salt and pepper. Roast the veg for 12-14 mins, until golden and softened
- When ready, transfer the pork to the other baking tray. Set the tomatoes aside. Spread the mustard and honey over the pork, then bake for 7 mins, until cooked through
Simmer the beans
- Heat the large saucepan on medium heat. Add the cashew cream and butter beans (including their liquid), bring to the boil and simmer for 5-7 mins
- Thinly slice the chives
Serve up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Mash the butter beans, then stir through half the chives. Season to taste, then share between bowls
- Top with the pork, roasted veg and tomatoes. Spoon over any remaining sauce from the tray
- Scatter over the remaining chives to finish
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