Sweet Mustard Pork

Sweet Mustard Pork

Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.

Sweet Mustard Pork

4 servings
  • Preparation time: about 30 minutes
  • Marinading time: at least 30 minutes, overnight if possible
  • Cooking time: 10 minutes hob; 35 minutes oven
  • Ingredients
  • 450 g (1 lb) pork fillet/tenderloin
  • 4 tbsp olive oil
  • 4 tbsp maple syrup
  • 3 tbsp wholegrain mustard
  • 4 garlic cloves, crushed
  • salt and freshly milled black pepper
  • Vegetables to serve
  • roasted diced potatoes and carrots
  • peas

Equipment

  • You will also need 2 small roasting pans.


  • Method
  • For the marinaded pork
  • Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish.

  • Now add the pork and turn to coat in the marinade.

  • Cover the dish and refrigerate for at at least 30 minutes; overnight if possible.

  • For the mustard pork
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Remove the pork from the fridge and leave to come up to room temperature.

  • Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop into small chunks and put in a bowl. Toss with a glug of olive oil.

  • The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting pan along with the olive oil and roast for about 35 minutes until they start to brown and crisp.

  • Transfer the pork to the second pan and pour over the marinade. Cover with foil and roast in the oven for 25 minutes. Then remove the foil and continue roasting for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.

  • Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
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Updated: February 17, 2020

Pork and Cheese Crumble

Pork and Cheese Crumble

Tasty pork, baked on a bed of tomatoes and onions, and topped with a crispy, cheesy crumble. This is a quick dish to prepare. Just serve with seasonal vegetables.

Pork and Cheese Crumble

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 pork chops OR
  • 450 g (1 lb) pork fillet/tenderloin
  • 2 tbsp butter
  • 2 small onions, thinly sliced
  • 2 x 400g tins or 1 x 28 fl oz can whole tomatoes
  • salt and freshly milled black pepper
  • 1 tsp sugar
  • 55 g (2 oz) cheese, grated (½ cup)
  • 4 tbsp fresh breadcrumbs

Equipment

  • You will also need an ovenproof dish with lid.


  • Method
  • Preheat oven to 180°C (350°F) (gas 4)

  • First, prepare the pork. Remove any bone and excess fat from chops. If using fillet/tenderloin, cut into four equal pieces and then flatten each piece a little by covering the pork with cling film (plastic wrap) and bashing it with a rolling pin.

  • Now melt the butter in a frying pan/skillet over a medium heat. Then add the pork, and sauté for 2 minutes on each side until golden brown.

  • Meanwhile, spread the onions over the bottom of the ovenproof dish. Cover with the tomatoes, season, and sprinkle over the sugar.

  • Place the pork on top of the tomatoes.

  • Toss the breadcrumbs and cheese together, then sprinkle over the meat.

  • Cover and bake in the centre of the oven for 45 minutes.

  • Remove the lid and continue to bake for a further 15 minutes to brown the top.

  • Serve with seasonal vegetables.
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Updated: February 8, 2020

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

 

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

 

4 servings
  • Preparation time: 35 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 6 prosciutto slices
  • 1 rosemary sprig
  • 450 g 1 lb pork fillet/tenderloin
  • olive oil
  • 675 g 1 lb 8 oz baby potatoes (about 12)
  • 450 g 1 lb asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives finely chopped
  • ½ tbsp fresh parsley finely chopped
  • ½ tbsp fresh mint finely chopped
  • 90 ml 3 fl oz double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150 ml 5 fl oz dry white wine (⅔ cup)
  • You will also need a flameproof roasting pan


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Lay the prosciutto slices side by side, overlapping them slightly.

  • Next, remove the leaves from the rosemary sprig and finely chop. Then sprinkle the chopped rosemary over the prosciutto and lay the pork on top. Wrap the prosciutto round the pork and put in the pan, seam-side down. Now brush all over with the olive oil to coat the prosciutto.

  • Roast for 30 minutes.

  • Meanwhile cut any of the larger potatoes in half to give an even overall size.

  • Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.

  • Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.

  • Steam the asparagus until just tender, about 5 minutes.

  • Add the asparagus to the pan with the potatoes. Then add a knob of butter and the chopped herbs. Gently toss to coat. Season, cover and keep warm while preparing the sauce.

  • Mix together the cream and the zest from the lemon and set to one side.

  • When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  • Meanwhile, put the roasting pan on the hob over a medium-high heat, and stir the wine into the juices left in the pan. Let it bubble until it has reduced by half.

  • Now, turn down the heat and add the cream. Let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.

  • To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.
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Updated: June 25, 2019

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry

 

Just 10 minutes to cook this tasty stir fry. Pork fillet cut into rounds, julienne carrots and green beans all in a sweet orange teriyaki sauce. This is so easy to prepare.

 

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 450 g 1 lb pork fillet/tenderloin
  • 1 garlic clove
  • 2 tsp fresh ginger grated or ginger purée
  • 340 g 12 oz carrots (about 5 medium)
  • 225 g 8 oz frozen French beans/whole beans (1¼ cups)
  • 2 sheets medium egg noodles 140g (5 oz) (1¾ cups)
  • 1 tbsp cornflour/cornstarch
  • 2 tbsp soy sauce
  • 300 ml 10 fl oz orange juice (1¼ cups, or juice of 3 medium oranges)
  • 2 tbsp runny/liquid honey
  • 3 spring/green onions
  • 1 tbsp fresh coriander chopped

  • You will also need a large frying pan/skillet or wok.


  • Method
  • Prepare everything first as this dish does not take long to cook.

  • Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.

  • Now everything is prepared, you are ready to start cooking.

  • Cook the noodles according to the directions on the packet and then drain.

  • Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.

  • Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.

  • While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.

  • Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.

  • Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.
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Updated: August 12, 2018

Pork in a Creamy Sauce with Fresh Vegetables

Pork in a Creamy Sauce with Fresh Vegetables

 

Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.

 

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 pork chops OR
  • 450 g 1 lb pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
  • 1 tbsp olive oil
  • ½ onion sliced
  • 10 fl oz can creamy vegetable condensed soup asparagus or broccoli work well
  • 150 g 5 fl oz water (⅔ cup)
  • 2 carrots sliced
  • ½ small cauliflower
  • ½ small broccoli crown

  • You will also need a large frying pan/skillet


  • Method
  • Heat the oil in the pan. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan and keep warm. Drain off any fat.

  • Add the soup and water to the pan and stir until combined, scraping off any crusty bits that have stuck to the bottom of the pan as you stir. Bring to just under the boil and then return the pork to the pan. Reduce the heat to low, cover, and cook for 15 minutes until the meat is cooked through, stirring the soup occasionally.

  • Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7–10 minutes, until just tender.

  • Top the pork with the onion slices and serve along with the vegetables.
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Updated: April 7, 2018

Pork and Mushrooms in a Mustard Wine Sauce

Pork and Mushrooms in a Mustard Wine Sauce

 

A very tasty dish that takes just 20 minutes to cook. Pork steaks or tenderloin and sliced mushrooms are sautéed in olive oil and served in a creamy mustard and white wine sauce with thyme.

 

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 pork loin steaks or a piece of pork tenderloin cut into 4
  • 225 g 8 oz mushrooms, rinsed, trimmed and thickly sliced (12 button mushrooms)
  • 2 tsp flour
  • 240 ml 8 fl oz dry white wine (1 cup)
  • 2 tsp fresh thyme leaves
  • 4 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • salt and ground black pepper
  • fresh chives optional

  • Suggested serving accompaniment
  • new or baby potatoes and a green salad green beans, or spinach

  • Equipment
  • large frying pan/skillet


  • Method
  • Warm a plate in the oven.

  • Then, place the frying pan/skillet over a medium heat and pour in the olive oil. When it is hot, add the butter. Once the butter has melted, add the pork to the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and and return it to the oven.

  • Toss the mushrooms in the pan to coat and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.

  • Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme leaves. Increase the heat and let it bubble until reduced by about two-thirds.

  • Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.

  • Return the pork, mushrooms and any juices, to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives, if liked.
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Updated: October 4, 2017