Dinner
Mustard pork steak with roast potatoes
Juicy pork fillet with a mustard crust and golden potatoes
- Ready in 40 min
- 532 kcal
Suits: Balanced
Per serving
- kcal
- 532
- Protein
- 59 g
- Carbs
- 51 g
- Fat
- 12 g
Ingredients
- 230 g pork fillet
- 250 g potatoes
- 15 g mustard
- 7 g parsley
- 10 ml olive oil
Method
- Heat the oven to 220°C (200°C fan). Cut the potatoes into 2cm chunks, toss with most of the olive oil and a pinch of salt, spread out on a baking tray and roast for 25 minutes, turning halfway, until golden and crisp.
- Meanwhile, trim any silvery skin from the pork fillet and cut it into 3cm-thick medallions. Pat dry and season with salt and black pepper.
- Heat the rest of the olive oil in a frying pan over a high heat and sear the pork for 2 minutes on each side until browned.
- Move the pork onto the potato tray, brush the tops with the mustard and roast for the last 8–10 minutes, until there is no pink in the middle and the juices run clear (75°C in the centre).
- Rest the pork for 5 minutes while you finely chop the parsley.
- Toss the potatoes with the parsley and serve with the pork, spooning over any juices.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens