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Braised mustard pork and vegetables

Braised mustard pork and vegetables

A dish celebrating tender, braised meat, perfect for a Sunday lunch.

Serves

4

Prep

10 minutes

Cook

1.25 - 1.5 hours

Nutrition information

Each 557g serving contains (excludes serving suggestion)

KCal: 206
Carbs: 11.3g
Fibre: 11.6g
Protein: 22.9g
Fat: 5.1g
(Low)
Saturates: 1.2g
(Low)
Sugars: 9.5g
(Low)
Salt: 0.4g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

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

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Method

Method

Step 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.

Step 2

Add the oil to a hot pan. Add the pork steams and cook for 11⁄2 minutes on each side until browned.

Step 3

Place the pork on top of the vegetables and smear with the mustard.

Step 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.

Recipe tips

This recipe also works well with chicken, turkey, beef or lamb.