Mustardy Pork & Lentils

Mustardy Pork & Lentils

Rating
4.00rating out of 5

(197 reviews from our customers)

Prep Time

45 min

Cuisine

French

Use within

6-7 days

These beautiful pork steaks are coated in honey & mustard & cooked on a high heat to char & caramelise. The lentils are braised in stock and a base of celery, carrot and onion, which is known as ‘mire poix’ in fancy French terms.

Prep Time

45 min

Cuisine

French

Use within

6-7 days

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In Your Box
Ingredients for 2 people (double for 4)
Onion
1 onion
Puy-style-lentils
150g puy style lentils
Celery-stick
1 celery stick †
Carrot
100g carrots
honey-pot
1 honey pot (28g)
garlic-clove
1 garlic clove
Chicken-stock-cube
1 chicken stock cube
Wholegrain-mustard
1 tbsp wholegrain mustard †
Pork-neck-steaks
2 British pork neck steaks
dried-bay-leaves-(1)
1 dried bay leaf
Spinach
150g spinach
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • Brown onion
  • Green speckled lentils
  • Celery stick<strong>†</strong>
  • Carrots
  • Honey pot
  • Garlic
  • Chicken stock cube
  • Wholegrain mustard<strong>†</strong>
  • British pork neck steaks
  • Dried bay leaf
  • Baby leaf spinach
Typical Values per 100g per serving
Energy 506 kJ
120 kcal
2570 kJ
611 kcal
Fat
of which saturates
3.5 g
1 g
17.9 g
5.3 g
Carbohydrate
of which sugars
12 g
4.2 g
61.1 g
21.6 g
Fibre 0.1 g 0.7 g
Protein 10.8 g 54.7 g
Salt 0.13 g 0.64 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Brown onion
Green speckled lentils
Celery stick
Carrots
Honey pot
Garlic
Chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
Wholegrain mustard
Water, mustard seeds, alcohol vinegar (27%), salt, spice (turmeric), natutal flavours
British pork neck steaks
Dried bay leaf
Baby leaf spinach
Allergens
  • Allergens highlighted by † (celery, mustard, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Mustardy Pork & Lentils

Boil a kettle

Combine the honey and wholegrain mustard in a large bowl - this is your marinade

Add the pork steaks and mix well to coat them fully

Season to your taste with salt and pepper and set aside until step 5

2 Mustardy Pork & Lentils

Peel and chop the carrot(s) into small dice

Peel and finely chop the onion(s)

Finely chop the celery

3 Mustardy Pork & Lentils

Add 1-2 tbsp of olive oil to a large pot with a matching lid on a medium-high heat

Once the oil is hot, add the carrot, onion and celery and cook for 5 min with a pinch of salt, until the onion is soft

Peel and finely chop the garlic clove(s) in the meantime

4 Mustardy Pork & Lentils

Add the bay leaf(ves) & garlic to the pot - cook for 1 min further before adding the lentils, stock cube(s) & 500ml (1L) of boiling water, stir well & reduce the heat

Simmer with the lid on over a high heat and cook the lentils for 15-20 min before step 5 (add more water if necessary)

5 Mustardy Pork & Lentils

Once the lentils have cooked for 15-20 minutes, place another pan on a medium high heat

Shake the excess honey mustard mix off the steaks (but reserve the excess for step 7)

Add the steaks to the hot pan and cook for 5 min on each side, or until slightly charred on the outside and cooked through

6 Mustardy Pork & Lentils

Set the steaks aside on a plate and cover with a clean teatowel to rest for 5 min before slicing

7 Mustardy Pork & Lentils

Stir the remaining honey mustard marinade into the lentils and cook for 1 min

Once the lentils are cooked, remove them from the heat and stir the spinach through until it's wilted, season to taste with salt & pepper

8

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Slice the rested pork into thin slices and add the resting juices to the lentils

Serve the lentils with the sliced pork resting on top

Enjoy!

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