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Braised mustard pork and vegetables

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A dish celebrating tender, braised meat, perfect for a Sunday lunch.
Serves
4
Prep
10 minutes
Cook
1.25 - 1.5 hours
Each 314g serving contains (excludes serving suggestion)
KCal
185
Carbs
6.10g
Protein
28.60g
Fat
4.30g
Saturates
1.10g
Sugars
5.70g
Salt
1.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
300g Savoy cabbage, cut into wedges
8 baby leeks, trimmed
1 bulb fennel, cut into wedges
half tsp sage or thyme
good pinch pepper
1 low-salt vegetable stock cube, dissolved in 400ml boiling water
1 tsp rapeseed oil
4 lean pork steaks (300g)
3 tsp Dijon mustard
Method
  1. Preheat the oven to 170°C/ gas 3. Arrange the vegetables in an ovenproof dish, sprinkle with the sage or thyme and pepper, and pour over the stock.
  2. Add the oil to a hot pan. Add the pork steams and cook for 11⁄2 minutes on each side until browned.
  3. Place the pork on top of the vegetables and smear with the mustard.
  4. Cover the dish tightly with foil and bake for 11⁄4–11⁄2 hours. Check after 1 hour and if the liquid has evaporated, add a little hot water.
Chefs tips
  • This recipe also works well with chicken, turkey, beef or lamb.
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