Braised mustard pork and vegetables
prep: 10 minutes
cook: 1.25 - 1.5 hours
serving: 4
Nutrition Facts
each serving
KCal
206
Carbs
11.3g
fiber
11.6g
Protein
22.9g
Fat
5.1g
Saturates
1.2g
Sugars
9.5g
Salt
0.4g
Fruit/Veg Portion
2
Ingredients
all 9 types- 300g Savoy cabbage, cut into wedges
- 8 baby leeks, trimmed
- 1 bulb fennel, cut into wedges
- half tsp sage or thyme
- good pinch pepper
- 1 low-salt vegetable stock cube, dissolved in 400ml boiling water
- 1 tsp rapeseed oil
- 4 lean pork steaks (300g)
- 3 tsp Dijon mustard
Directions
4 steps in totalStep 1
Preheat the oven to 170°C/ gas 3. Arrange the vegetables in an ovenproof dish, sprinkle with the sage or thyme and pepper, and pour over the stock.
Step 2
Add the oil to a hot pan. Add the pork steams and cook for 11⁄2 minutes on each side until browned.
Step 3
Place the pork on top of the vegetables and smear with the mustard.
Step 4
Cover the dish tightly with foil and bake for 11⁄4–11⁄2 hours. Check after 1 hour and if the liquid has evaporated, add a little hot water.
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