Pork & Mustard-Thyme Sauce
with Parmesan Mash & Veggies
Jazz up juicy pork steaks by teaming them with this simple sauce. It boasts the perfect amount of sweetness and acidity, and goes perfectly with the sharp Parmesan in the mash.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1
carrot
1
leek
1 bag
thyme
½ packet
wholegrain mustard
1 packet
pork loin steaks
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
¼ cup
water
2 tsp
honey
2 tbs
milk
(Contains: Milk;)
30 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain the potato, then return to the pan. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, pick and roughly chop the thyme leaves. Slice the carrot into thin sticks. Thinly slice the leek. In a small bowl, combine the wholegrain mustard (see ingredients), the water, honey and chopped thyme, then set aside. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and leek, stirring, until softened, 4-5 minutes. Season, then transfer to a bowl.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can chop them instead.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the pork loin steaks on both sides. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
Add the milk and some of the butter (20g for 2 people / 40g for 4 people) to the potato. Mash until smooth. Stir through the grated Parmesan cheese. Cover with a lid to keep warm.
Return the frying pan to a medium-high heat. Melt the remaining butter (10g for 2 people / 20g for 4 people), scraping any pork bits from the bottom of the pan. Add the mustard mixture and any pork resting juices, then stir to combine. Simmer until fragrant, 1 minute. Season to taste.
TIP: Add any resting juices to the sauce for extra flavour!
Slice the pork. Divide the pork, Parmesan mash and veggies between plates. Spoon the mustard-thyme sauce over the pork to serve.
