Serving size

1 person 2 people 4 people

Ingredients

2 onion
1 tbsp balsamic vinegar (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
2 small sweet potato
4 tbsp tomato ketchup

(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
1 tbsp wholegrain mustard (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
4 x free-range pork loins
25g honey
150g peas
1 head of broccoli
2 large potatoes

Allergens

Contains: Sulphites, Mustard

Nutritional Information

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Prep in 10 High protein 1/3 daily fibre New Low sat fat Family favourite Adaptable

Honey Mustard Pork Loin with Wedges, Broccoli & Ketchup

Prep time: 10 mins

Total time: 35 mins

Cuisine: British

Food group: Pork

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.

Cut the potatoes into wedges. Place the wedges onto one of the lined baking trays and toss with 1/2 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Meanwhile, finely dice the onion. Cut the broccoli into small florets

Heat the large frying pan with 1/2 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
Place the broccoli onto one side of the other lined baking tray and toss with 1/2 tsp oil. Bake for 2-3 mins, until starting to soften
Transfer the pork to the other side of the broccoli tray. Evenly coat the pork steaks with the honey and mustard (or leave plain for the kids). Bake for 8 mins, until the pork is cooked through and the broccoli is tender
In the final 2 mins, toss the peas through the broccoli to warm through

Re-heat the frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the onion and cook for 5-6 mins, until softened and golden. Season with salt and pepper
Add the vinegar to the onion and bring to a boil. Simmer for 30 secs then remove from the heat. Season to taste

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 honey mustard pork with the wedges and roasted veg alongside. Top the pork with the balsamic onions (for those who'd like them) and serve with a dollop of ketchup