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Mustard & Lemon Pork Steaks with Potato Wedges & Braised Greens
Tender British pork steaks are coated in sharp mustard and bright lemon zest and then pan-roasted to perfection. On the side? Golden roast potatoes and comforting braised green (think earthy leeks and sweet peas), infused with fresh parsley and fragrant garlic. Finish with a squeeze of lemon juice, for the perfect lift.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 150g peas
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 free-range pork loins
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 1 leek
- 2 large potatoes
Nutritional Information
Calories: 651
Protein: 44g
Carbs: 58g
Fat: 27g
Ingredients
- 2 garlic clove
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 150g peas (use half)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 free-range pork loin
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 leek (use half)
- 2 large potatoes
Nutritional Information
Calories: 839
Protein: 48g
Carbs: 98g
Fat: 28g
Mustard & Lemon Pork Steaks with Potato Wedges & Braised Greens
Tender British pork steaks are coated in sharp mustard and bright lemon zest and then pan-roasted to perfection. On the side? Golden roast potatoes and comforting braised green (think earthy leeks and sweet peas), infused with fresh parsley and fragrant garlic. Finish with a squeeze of lemon juice, for the perfect lift.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a measuring jug & a grater
Roast the potatoes
- Cut the potatoes into wedges
- Place the wedges onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Fry the pork
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown. Season with salt and pepper
Prep the rest & finish roasting
- Meanwhile, trim and slice the leek into 1cm rounds. Thinly slice the garlic. Finely chop the parsley. Zest half the lemon, then quarter
- Transfer the pork to the lined baking tray, coat with the mustard and lemon zest and roast for 8 mins, until cooked through, then leave to rest
Braise the veg
- Reheat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the leek and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the garlic and cook for 1 min, then stir in the stock powder and 150ml water (75ml for 1 person). Bring to a simmer and cook for 5-6 mins, until reduced slightly
- In the final 2-3 mins, add the peas and cook until tender
- When ready, stir the parsley and the juice from half the lemon into the veg pan and season to taste
Final steps & 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
- Thinly slice the pork against the grain
- Share the potato wedges and braised veg between plates. Top the veg with the sliced pork, drizzling over any remaining cooking juices from the tray. Serve with the remaining lemon wedges
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