For juicy, tender pork loin steaks, you'll sear them until golden brown, then serve with a wholegrain mustard sauce, garlic-infused mashed potatoes and crisp sugar snap peas. Yum!
Prep Time
35 min
Cuisine
British
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1 wholegrain mustard pot (21g)<span class="strong">†</span>
1 white potato
chicken stock mix sachet (5.5g)
Typical Values
per 100g
per serving
Energy
930 kJ 174 kcal
2452 kJ 458 kcal
Fat of which saturates
5.8 g 1.9 g
15.3 g 5.1 g
Carbohydrate of which sugars
16.4 g 1.5 g
43.2 g 3.9 g
Fibre
2.1 g
5.6 g
Protein
14.6 g
38.5 g
Salt
0.39 g
1.04 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.
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
Boil a kettle
Peel and chop the potatoes into bite-sized pieces
Peel the garlic cloves
Add the chopped potatoes and peeled garlic to a pot of boiled water with a large pinch of salt, bring to the boil and cook over a high heat for 10-15 min or until fork-tender
Once cooked, drain and return them to the pot to steam dry
2
Pat the pork loin steaks dry with kitchen paper
Rub them with a little vegetable oil and season both sides with salt
Heat a large, wide-based pan (preferably non-stick) over a high heat
Once hot, add the steaks and cook for 4-5 min on each side or until they're browned and cooked through
3
Reboil a kettle
Slice the sugar snaps in half on a diagonal
Add the sliced sugar snaps to a bowl and cover with boiled water
Set aside for 7 min or until cooked with a slight bite
Once done, drain the sugar snaps
Tip: Alternatively boil the sugar snaps in a pot for 2-3 min if you prefer your veg more cooked
4
Dissolve the chicken stock mix, white wine vinegar, wholegrain mustard and 1 tsp [2 tsp]sugar in 150ml [250ml] boiled water –this is your mustard stock
5
Once the pork steaks are done, transfer them to a shallow plate, cover with a clean tea towel and leave them to rest until serving
Reserve the pan and the pork resting juices for the next step
6
Return the pan to a medium-low heat
Once hot, add the mustard stock to the pan and cook for 3-4 min
Increase the heat to medium-high, add a large knob of butter and cook for 1-2 min or until thickened to single cream-like consistency
Once thickened, remove from the heat and stir in the pork resting juices – this is your mustard sauce
7
Return the drained potatoes and garliccloves to a low heat with a large knob of butter and a splash of milk
Mash until smooth and season with a pinch of salt and pepper – this is your garlic mash
8
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