Pan-Fried Pork Loin
with Glazed Apples, Champ Potato and Mustard Sauce
We love a classic British dish and what could be more classic than pork and apple sauce? If possible, we think it can be made slightly better with your own homemade glazed apples! We have sourced the sweetest apples to bring out the most delicious flavour of the pork.
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
2
British Pork Loin Steaks
150
Sliced Spring Greens
⅓
Wholegrain Mustard
½
Chicken Stock Powder
15
Honey
200
Creme Fraiche
1
Apple
1
Spring Onion
450
Potatoes
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato (no need to peel) into 2cm chunks. Chop each apple into eight wedges, remove the core. Remove the root from the spring onion and slice as thinly as possible.
Add the potato to the boiling water, simmer until cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Meanwhile, heat a glug of oil in a frying pan on medium heat. Add the apple wedges to the pan and cook until coloured, turning occasionally, 5-7 mins. Add the honey, stir and cook for another minute. Remove to a bowl and cover with foil to keep warm.
Wipe out your frying pan and pop back on medium heat with a drizzle of oil. Season the pork with salt and pepper, then cook in your hot pan until golden brown, 4-5 mins each side. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Once cooked, transfer to a chopping board, cover with foil and leave to rest. TIP: Resting is essential to keep meat juicy!
Keep the same pan on medium heat and add the water (see ingredients for amount) and the chicken stock powder. Stir to dissolve the stock powder, then add the mustard and half of the crème fraîche. Stir well and gently bring to the boil. Remove from the heat and keep to one side. We will reheat this mustard sauce later.
When the potato is nearly cooked, add the spring greens to the pan with the potato and cook for the final 3 mins. Tip into a colander and leave for a few mins so the water drains off properly, then return to the pan off the heat. Season with salt and pepper, then add the remaining crème fraîche. Mash with a potato masher (no need for it to be super smooth!), then stir through the spring onion.
Reheat the mustard sauce if it's gone a bit cold. Serve a pork steak on top of a generous portion of the champ and pop the glazed apples alongside. Finish with a drizzle of mustard sauce. ENJOY!
