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.*
Ingredients
1 packet
Chopped Potato
1
Cucumber
1 packet
Mixed Salad Leaves
1
Orange
300 g
Pork Loin Steak
1 sachet
Savoury Seasoning
1 packet
Tomato Relish
1 packet
Wholegrain Mustard
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, 8-10 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tender, juicy pork, while some found the savoury seasoning too salty or artificial-tasting.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare.
- Suggestions: Several suggested adding butter to help mix the mustard through the potatoes for better flavour.
- Leftovers: Some felt the pre-chopped potatoes didn't keep well for later meals compared to whole potatoes.
- Portions: A few mentioned needing more potatoes and larger portion sizes overall.
- Pairings: The orange in the salad was a hit, complementing the pork well, but some found the tomato relish didn't match.
