Seared Pork Steak & Mustard Potatoes
with Tomato Relish & Citrus Green Salad
If the mustardy potatoes alone doesn't make you want to immediately whip this number up, then the seared pork steak and orange citrus salad are sure to win you over. It's just that good.
This recipe is under 550kcal per serving.
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
1 packet
Chopped Potato
½ packet
Wholegrain Mustard
1 packet
pork loin steaks
1 sachet
Savoury Seasoning
½
orange
1
cucumber
1 packet
mixed salad leaves
1 packet
Tomato Relish
Not included in your delivery
olive oil
¼ tsp
salt
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water with a pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Stir through wholegrain mustard (see ingredients) and the salt, until combined.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and savoury seasoning to the pan, turning to coat. • Cook pork until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
• While pork is cooking, peel and slice orange (see ingredients) into wedges. • Thinly slice cucumber into rounds. • In a medium bowl, combine mixed salad leaves, orange, cucumber and a drizzle of olive oil and vinegar. Season.
• Slice pork if preferred. • Divide seared pork steaks, mustard potatoes and citrus green salad between plates. • Top pork with tomato relish to serve. Enjoy!
