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.
Free-range Pork Steak with Maple Mustard Glaze & Celeriac Mash
Juicy, free-range pork steaks in a sticky maple-mustard glaze. Dished up with creamy celeriac and potato mash. For veggies, we've got vibrant green beans and broccoli. To top it all off, pine nuts for crunch. Could it get any more comforting?
High protein
1/3 daily fibre
Serving size
Ingredients
- 240g green beans
- 10g pine nuts
- 4 free-range pork loins
- 2 large potatoes
- 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.)
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 400g celeriac (Celery)
- 180g Tenderstem broccoli
- 2 garlic clove
Nutritional Information
Calories: 569
Protein: 41g
Carbs: 28g
Fat: 31g
Free-range Pork Steak with Maple Mustard Glaze & Celeriac Mash
Juicy, free-range pork steaks in a sticky maple-mustard glaze. Dished up with creamy celeriac and potato mash. For veggies, we've got vibrant green beans and broccoli. To top it all off, pine nuts for crunch. Could it get any more comforting?
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a peeler, a masher, a measuring jug, a medium saucepan & a large frying pan
Make the celeriac mash
- Peel and roughly chop the potatoes and celeriac
- Add both to the saucepan of boiling water and simmer for 18-20 mins, until soft, then drain
- Return the potatoes and celeriac to the pan and mash with the horseradish puree. Season with salt and pepper
Get sizzlin'
- Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium-high heat
- Season the pork with salt. Once the pan is hot, add the pork and cook for 4 mins per side, until golden brown, then add 100ml water
- Continue to cook for 11 mins, until the pork is cooked through
Cook your greens
- Meanwhile, trim the green beans and broccoli
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the green beans and broccoli and cook for 3-4 mins, until soft. Drain and 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
- When the pork is cooked, add the garlic and maple mustard dressing. Turn to coat
- Serve the celeriac mash and greens onto plates, topped with the pork steaks
- Drizzle over any leftover dressing from the pan. Scatter over the pine nuts
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