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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Filet de porc
30 g
Archived
10 pièce(s)
Pomme de terre rouge
4 cs
Moutarde de Dijon
½ tasse(s)
Chapelure panko
(Contient Blé)
454 g
Brocoli
1 pièce(s)
Miel
2 pièce(s)
Concentré de bouillon de poulet
⅓ cs
Fécule de maïs
Informations nutritionnelles
Instructions
Wash and dry all produce.* Cut the potatoes into 1/2-inch wedges. On a parchment-lined baking sheet, toss the potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until the potatoes are golden-brown, 25-28 min.
Meanwhile, finely chop parsley. Finely chop 2 tbsp oregano leaves. Cut any large broccoli florets into bite-size pieces. In a shallow dish, combine panko and 1 tbsp oregano. Set aside. In a small bowl, stir together 1 1/2 tbsp honey and 2 tbsp mustard. Set aside. Pat the pork dry with paper towels. Season with salt and pepper.
Brush honey mixture all over pork, then press gently into panko mixture so it sticks all over. Heat a large non-stick pan over medium-high heat. When pan is hot, add 2 tbsp oil, then pork. Sear until golden all over, 2-3 min per side. Transfer pork to another baking sheet. Roast pork in middle of oven until cooked through, 14-18 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, carefully wipe the same pan clean. Heat the pan over medium-high heat. When pan is hot, add 1 tbsp oil, then the broccoli. Cook, stirring, until tender, 4-5 min. Remove pan from heat and transfer broccoli to a plate. Cover and set aside. Wipe the same pan clean.
In a small bowl, whisk together 1 cup water and 1 tsp cornstarch. Set aside. Heat the same pan over medium heat. When pan is hot, add 2 tbsp butter. Swirl pan until the butter melts, 1-2 min. Add broth concentrates, cornstarch mixture, remaining oregano and remaining mustard. Cook, whisking together, until sauce reduces slightly, 2-3 min. Add half the parsley and stir together.
Thinly slice the pork. Divide the pork, potatoes and broccoli between plates. Sprinkle the remaining parsley over the potatoes. Serve the pan sauce on the side.