Creamy Honey Mustard Pork Steak
with Chips and Roasted Garlicky Green Beans
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
150 grams
Green Beans
2 unit(s)
British Pork Loin Steaks
75 grams
Creme Fraiche
(Contains Milk)
17 grams
Wholegrain Mustard
(Contains Mustard)
10 grams
Chicken Stock Paste
15 grams
Honey
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the green beans.
Pop your green beans onto a piece of foil with a drizzle of oil, add half of the grated garlic and season with salt and pepper.
Toss the coat. Fold the foil, sealing on all sides to create a parcel.
Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
Lower the heat for the now-empty pork frying pan and add the remaining garlic and fry for 30 secs.
Then stir through the creme fraiche, water for the sauce (see pantry for amount), wholegrain mustard and chicken stock paste.
Bring up to a boil, then lower to a simmer. Cook until thickened, 2-3 mins.
Stir the honey through the sauce.
Taste and season with salt and pepper if needed.
TIP: Add a splash of water if your sauce is looking a little thick.
Transfer your pork steaks to your serving plates, spoon over the creamy honey mustard sauce.
Serve with your chips and garlicky green beans alongside.
Enjoy!
