Honey Mustard Glazed Pork
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Honey Mustard Glazed Pork

Honey Mustard Glazed Pork

with Mash, Sauteed Leeks and Cabbage

11 Green SmartPoints® per serving
11 Blue SmartPoints® per serving
6 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:
WeightWatchers
Under 600 calories
Allergens:
Mustard

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Leek

100

Shredded Savoy Cabbage

2

British Pork Loin Steaks

15

Honey

17

Wholegrain Mustard

(Contains Mustard)

25

Apple and Sage Jelly

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Nutritional information

Energy (kcal)445 kcal
Energy (kJ)1863 kJ
Fat7 g
of which saturates2 g
Carbohydrate58 g
of which sugars18 g
Protein37 g
Salt0.42 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife
Grill Pan
Potato Masher
Colander

Instructions

Start the Potatoes
1

Chop the potatoes into 2cm chunks (no need to peel). Bring a large saucepan of water to the boil with 1/2 tsp of salt for the potatoes. When boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways.

Cook the Greens
2

Heat a saucepan over medium heat with a drizzle of oil and some butter if you have some. Add the leek and cook until soft, 6-7 mins, stirring regularly. Add the cabbage with a splash of water. Season with salt and pepper, cover with a lid and cook until soft, 5-6 mins.

Start the Pork
3

While the cabbage is cooking, heat a frying pan over high heat with a drizzle of oil. Season the pork with salt and pepper, then lay the pork in your hot pan and cook until golden brown, 4-5 mins each side. IMPORTANT: Wash your hands after handling raw meat.

Cook the Pork
4

Once the pork is cooked, add the honey and mustard to the pan and turn to coat the pork in it until sticky, 30 seconds. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Remove from the heat. Once cooked, transfer the pork to a chopping board, cover with foil and leave to rest. Remove the pan from the heat but don't wash it yet - we’ll use it again. IMPORTANT: The pork is cooked when it is no longer pink in the middle.

Mash the Potatoes
5

Drain the potatoes in a colander then return to the pan with a knob of butter and a splash of milk (if you have any). Roughly mash and season with salt and pepper.

Finish Up
6

Return the frying pan in which you cooked the pork to medium heat. Add the apple and sage jelly with a splash of water, bring to a simmer and remove from the heat. Reheat the mashed potatoes and vegetables if you need to, then serve the pork with the mash, greens and the sauce drizzled over. Enjoy!