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.
Serving size
Ingredients
Ingredients
- 2 onion
-
1 tbsp balsamic vinegar (Sulphites)
- 2 small sweet potato
-
4 tbsp tomato ketchup
-
1 tbsp wholegrain mustard (Mustard)
- 4 x free-range pork loins
-
25g honey
-
150g peas
- 1 head of broccoli
- 2 large potatoes
Mustard, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 154Kcal | 572Kcal |
| 646kJ | 2393kJ | |
| Fat | 5.7g | 21g |
| of which saturates | 2.0g | 7.3g |
| Carbohydrates | 15g | 57g |
| of which sugars | 5.3g | 19g |
| Protein | 11g | 40g |
| Salt | 0.2g | 0.74g |
| Fibre | 2.4g | 8.8g |
Honey Mustard Pork Steak with Mixed Potato Wedges, Broccoli & Ketchup
This crowd-pleasing dish has been designed with the whole family in mind. Tender British pork steaks are coated in a honey mustard sauce, then sizzled to perfection. Serve alongside golden mixed potato wedges, bright broccoli and peas, sweet balsamic onions and a dollop of ketchup. The best part? You can tailor it to your table - simply leave out the onions or keep the pork steaks plain for little foodies. It’s a delicious family meal without the effort.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 large baking trays with parchment paper
- Pull out a large frying pan
Get started
- Cut the potatoes and sweet potatoes into wedges. Place the wedges onto a lined baking tray and toss with 1/2 tsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, finely dice the onions. Cut the broccoli into small florets
Pan-roast the pork
- Heat the large frying pan with 1/2 tsp olive 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 olive oil. Roast 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). Roast 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
Make the balsamic onions
- Reheat the frying pan with 1/2 tsp olive 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
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 honey mustard pork onto plates, with the wedges and roasted veg alongside. Top the pork with the balsamic onions (for those who'd like them) and garnish with a dollop of ketchup
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