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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!

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

340 g

Pork Tenderloin

10 g


10 g


340 g

Baby Red Potatoes

2 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

¼ cup

Panko Breadcrumbs


227 g

Broccoli, florets

¾ tbsp


1 unit

Chicken Broth Concentrate

½ tsp


Not included in your delivery

1 tbsp



2.5 tsp


2 tbsp


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

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.


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.


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.)


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.


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.


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.