Mustard and Herb-Crusted Pork
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Mustard and Herb-Crusted Pork

Mustard and Herb-Crusted Pork

with Roasted Potatoes and Broccoli

Super simple to throw together and packed with flavour, this crusted pork loin is a star. The crisp broccoli and tender, golden potatoes are complemented perfectly with a tasty pan sauce. Best part? It will all be on your plate in no time!

Allergens:
Mustard
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Pork Tenderloin

7 g

Oregano

300 g

Red Potato

2 tbsp

Dijon Mustard

(Contains Mustard, Sulphites)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

227 g

Broccoli, florets

1 tbsp

Honey

1 unit

Chicken Broth Concentrate

1 tbsp

Cornstarch

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2761 kJ
Calories660 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate54 g
Sugar5 g
Dietary Fiber6 g
Protein46 g
Cholesterol125 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Parchment Paper
Paper Towel
Shallow Dish
Small Bowl
Large Non-Stick Pan
Silicone Brush
Whisk
Measuring Cups

Instructions

ROAST POTATOES
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until the potatoes are golden-brown, 25-28 min.

PREP
2

While potatoes roast, finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Cut broccoli into bite-sized pieces. Combine panko and half the oregano in a shallow dish. Set aside. Stir together honey and half the mustard in a small bowl. Set aside. Pat the pork dry with paper towels. Season with salt and pepper.

SEAR PORK
3

Brush the honey mixture all over the pork, then press gently into the panko mixture so it sticks all over. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the pork. Sear until golden-brown all over, 2-3 min per side. Transfer pork to the same baking sheet in the oven with potatoes. (NOTE: For 4 ppl, use another baking sheet for the pork and roast in the top of the oven.)

COOK BROCCOLI
4

Continue roasting pork and potatoes in the middle of the oven, until pork is cooked through, 14-18 min.** Meanwhile, carefully wipe the same pan clean. Add 1 tbsp butter (dbl for 4 ppl), swirl pan until melted, 1 min. Add broccoli and 2 tbsp water (dbl for 4 ppl). Stir together. Cook, covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.

MAKE SAUCE
5

Wipe the same pan clean. Whisk together cornstarch and 3/4 cup water (dbl for 4 ppl) in another small bowl. Set aside. Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl pan until melted, 1-2 min. Add broth concentrate(s), cornstarch mixture, remaining oregano and remaining mustard. Cook, whisking together, until sauce reduces slightly, 2-3 min.

6 FINISH AND SERVE
6

Thinly slice the pork. Divide the pork, potatoes and broccoli between plates. Serve the pan sauce on the side.

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