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Creamy Mustard Pork with Fennel Roast Veg & Parsley Salad

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High protein 1/3 daily fibre New 6 plants Low sat fat

Creamy Mustard Pork with Fennel Roast Veg & Parsley Salad

Prep time: 15 mins
Total time: 30 mins
Cuisine: British
Food group: Pork

Juicy British pork is sizzled alongside sweet shallot and infused with punchy mustard, then simmered in a comforting sauce - made extra creamy by swirls of cream cheese. Dish up alongside golden potatoes and tender green beans, roasted with fragrant fennel seeds, and a peppery rocket & parsley salad, for extra freshness.

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

  • Preheat the oven to 240C / fan 220C / gas mark 9
  • Line a baking tray with parchment paper
  • Pull out a large frying pan, a medium bowl & a measuring jug

Get roasting

  • Cut the potatoes into 3cm chunks. Cut the onion into 2cm wedges. Trim and cut the green beans into thirds
  • Place the potato and onion onto the lined baking tray and toss with the fennel seeds, 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
  • When the potato has 10 mins remaining add the beans to the tray and toss with 1 tsp oil and a pinch of salt, then return to the oven for the remaining time

Toast & do the prep

  • Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
  • Thinly slice the shallot. Zest and quarter the lemon

Make the sauce

  • Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the pork and shallot and cook for 4 mins, until golden. Season with salt and pepper
  • Add the stock, mustard, lemon zest and 250ml water (125ml for 1 person), bring to a boil and simmer for 7 mins, until the pork is cooked through
  • Once the sauce has thickened, remove from the heat and stir through the cream cheese. Season with salt and pepper to taste

Assemble the salad

  • Pick the leaves from half the parsley. Roughly chop the rest
  • In the medium bowl, toss together the almonds, parsley leaves, rocket and roasted green beans with a squeeze of lemon juice. Season with salt and pepper

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
  • Share the creamy pork between plates the roasted veg and salad alongside. Garnish with the chopped parsley and remaining lemon wedges

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