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

Mustard-and-Herb-Crusted Pork

with Roasted Potatoes and Broccolini

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Super simple to throw together and packed with flavour, this crusted pork loin is a star. The crisp broccolini 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/MoutardeSulphites/SulftesWheat/BléMilk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

340 g

Pork Tenderloin

10 g

Parsley

10 g

Oregano

340 g

Baby Red Potatoes

2 tbsp

Dijon Mustard

(ContainsMustard/Moutarde,Sulphites/Sulftes)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

170 g

Broccolini

1 tbsp

Honey

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

Salt and Pepper*

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories492 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber5 g
Protein44 g
Cholesterol111 mg
Sodium811 mg
Utensils
Utensils
Parchment Paper
Baking Sheet
Measuring Spoons
Shallow Dish
Small Bowl
Large Non-Stick Pan
Measuring Cups
Instructions
Instructions
1

Preheat the oven to 450°F (to roast the potatoes and finish the pork). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes into 1/2-inch wedges. On a parchment-lined baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.

2

Meanwhile, finely chop the parsley. Finely chop 1 tbsp oregano leaves (double for 4 ppl). In a shallow dish, combine the panko and 2 tsp oregano (double for 4 ppl). In a small bowl, combine 1 tbsp honey (double for 4 ppl) and 1 tbsp mustard (double for 4 ppl). Pat the pork tenderloin dry with paper towel. Season with salt and pepper.

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. Add a drizzle of oil, then the pork. Sear until golden-brown all over, 2-3 min per side. Transfer the pork to the baking sheet in the oven with the potatoes.

4

Continue roasting pork and potatoes in centre of the oven, until pork is cooked through, 14-18 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Meanwhile, heat same pan over medium-high heat. Add a drizzle of oil, then broccolini. Cook, stirring, until tender, 4-5 min. Transfer to a plate, cover and set aside.

5

Meanwhile, wipe the pan clean. Add 1 tbsp butter (double for 4 ppl). Swirl the pan until melted, 1-2 min. Add the broth concentrate(s), 1/2 cup water (double for 4 ppl), remaining oregano and remaining mustard. Stir together until the sauce reduces slightly, 2-3 min. Add half the parsley and stir together.

6

Thinly slice the pork. Divide the pork, potatoes and broccolini between plates. Sprinkle the remaining parsley over the potatoes. Serve the pan sauce on the side.

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