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

Mustard and Herb-Crusted Pork

with Roasted Potatoes and Broccoli

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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/MoutardeSulphites/SulfiteWheat/BléMilk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
Ingredients
serving amount

340 g

Pork Tenderloin

10 g

Parsley

10 g

Oregano

340 g

Baby Red Potatoes

2 tbsp

Dijon Mustard

(ContainsMustard/Moutarde,Sulphites/Sulfite)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

227 g

Broccoli, florets

¾ tbsp

Honey

1 unit

Chicken Broth Concentrate

½ tsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

2.5 tsp

Oil*

2 tbsp

Salt*

Nutrition Values
Nutrition Values
Calories581 kcal
Fat21.4 g
Saturated Fat4 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber5 g
Protein44 g
Cholesterol111 mg
Sodium811 mg
Utensils
Utensils
Baking Sheet
Measuring Spoons
Shallow Dish
Small Bowl
Paper Towel
Large Non-Stick Pan
Silicone Brush
Measuring Cups
Whisk
InstructionsPDF
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 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until the potatoes are golden-brown, 25-28 min.

2

Meanwhile, finely chop parsley. Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Cut any large broccoli florets into bite-size pieces. In a shallow dish, combine panko and 2 tsp oregano (dbl for 4 ppl). Set aside. In a small bowl, stir together 3/4 tbsp honey (dbl for 4 ppl) and 1 tbsp mustard (dbl for 4 ppl). Set aside. Pat the pork dry with paper towels. 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. When pan is 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 pp, use another baking sheet for the pork.)

4

Continue roasting the 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, carefully wipe the same pan clean. Heat pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the broccoli. Cook, stirring, until tender, 4-5 min. Remove pan from heat and transfer broccoli to a plate. Cover and set aside.

5

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

6

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.