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!

Tags:
Chef's Choice
Allergens:
Wheat

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

/ serving 4 people

680 g

Pork Tenderloin

30 g

Archived

10 unit(s)

Red Potato

4 tbsp

Dijon Mustard

½ cup

Panko Breadcrumbs

(Contains Wheat)

454 g

Broccoli

1 unit(s)

Honey

2 unit(s)

Chicken Broth Concentrate

â…“ tbsp

Cornstarch

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Nutrition Values

Calories220 kcal
Fat2 g
Saturated Fat1 g
Carbohydrate8 g
Sugar0 g
Dietary Fiber0 g
Protein39 g
Cholesterol95 mg
Sodium100 mg
Trans Fat0 g
Potassium650 mg
Calcium10 mg
Iron2.3 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.

Instructions

1

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.

2

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.

3

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.**)

4

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.

5

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.

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.