Creamy Mustard Pork with Garlic Herb Mash & Greens

Serving size

1 person 2 people 4 people

Ingredients

10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
4 large potatoes
2 leek
60g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
4 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
1 tbsp cornflour
1 handful of fresh flat-leaf parsley
80g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
1 head of broccoli
240g green beans
500g free-range diced pork

Allergens

Contains: Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	524Kcal
	367kJ	2192kJ
Fat	3.3g	20g
of which saturates	0.9g	5.4g
Carbohydrates	8g	48g
of which sugars	1.5g	8.7g
Protein	6.3g	38g
Salt	0.18g	1.1g
Fibre	1.5g	9.0g

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High protein 1/3 daily fibre New Low sat fat Family favourite Adaptable

Creamy Mustard Pork with Garlic Herb Mash & Greens

Prep time: 15 mins

Total time: 30 mins

Cuisine: British

Food group: Pork

We've created this recipe with the whole family in mind. Tender British pork simmers in a creamy sauce, made extra comforting by swirls of soft cheese. Smooth mashed potato ups the comfort, while vibrant broccoli and green beans bring a pop of colour and extra veggies. And it's fully adaptable too - feel free to leave out the parsley and and leek from the mash for little foodies. A family favourite that is big on flavour and low on effort.

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a large bowl, a sieve, a masher & a measuring jug

Get started

Dice the potatoes into 2cm chunks (peel optional). Trim and thinly slice the leeks into 1/2cm half-moons
Add the potato to the saucepan and simmer for 13-15 mins, until soft, then drain
Heat the large frying pan with 1 tsp olive oil on medium heat. Once hot, add the leek and garlic herb paste. Cook for 5-6 mins, until softened. Season with a pinch of salt and pepper, then transfer to the large bowl

Finish the prep & cook the pork

Meanwhile, trim the green beans. Cut the broccoli into small florets. Finely chop the parsley
Add the cornflour to the measuring jug with 50ml cold water. Stir to dissolve then add the stock powder and 300ml hot water
Reheat the frying pan with 1/2 tsp olive oil on high heat. Once hot, add the pork and cook for 4 mins, until golden. Season with salt and pepper
Stir the maple mustard dressing, soft cheese and stock mix into the pork, then simmer for 7 mins, until cooked through. Season to taste

Make the garlic herb mash

Once cooked, rinse out the potato pan, bring to the boil with salted water then add the green beans and broccoli and boil for 3-4 mins, until cooked. Drain, then season with salt and pepper
Add the potato to the leek pan (make it kid friendly: add the potato to a separate bowl and leave plain for the kids). Mash the potato and leek together with 1 tbsp olive oil and a generous pinch of salt and pepper. Stir in half the chopped parsley (make it kid friendly: leave the parsley out of the mash and save for garnish)

Plate 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
Serve the mash into bowls, topped with the mustard pork. Serve the broccoli and green beans alongside. Garnish with the remaining parsley and a generous pinch of pepper