PORK WITH CREAMY MUSTARD SAUCE
This easy pork with creamy mustard sauce is served with veggie smash and tender green beans. A simple, flavoursome mid-week meal.
I don’t cook with cream that often, but this mustard sauce is completely irresistible! It turns an ordinary meal into a restaurant quality meal.
You can easily change out the pork for chicken, if you prefer. The mash is super versatile too… despite being loaded with veggies, I reckon it tastes just about as good as regular mash!
Note: This post has been updated on 7th May 2020 with new images. Recipe remains the same!
PORK WITH CREAMY MUSTARD SAUCE
Pork with creamy mustard sauce, served with veggie smash and tender green beans. A simple, flavoursome mid-week meal.
Ingredients
PORK
- 600 g pork rump, fillet or leg steaks (1lb 5oz)
- 1 tsp olive oil
- 3/4 cup chicken stock (190ml)
- 1 Tbsp lemon juice
- 3/4 cup cream (190ml)
- 1 1/2 Tbsp wholegrain mustard
- 1 tsp dried tarragon
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
VEGGIE SMASH
- 500 g potatoes, i.e. agria (1lb 2oz)
- 1 small broccoli
- 1 cup frozen mixed veggies (150g)
- 1 Tbsp butter
- 1 Tbsp cream or milk
TO SERVE
- 300 g green beans (5.3oz)
Instructions
PREPARE INGREDIENTS
Slice pork into 1.5cm thick medallions (if using rump or fillet). Brush each side with oil and season with salt and pepper. Peel and chop the potatoes into 2cm cubes. Roughly chop broccoli into florets and trim the ends off the beans.
Place the potatoes in a medium saucepan, cover with plenty of water and boil for 15 minutes.
COOK PORK
While the potatoes are boiling, heat a large frying pan over a medium heat and cook pork medallions for 3 minutes on each side, until browned and almost cooked through. Remove from the frying pan onto a plate.
Add the chicken stock and lemon juice to the hot frying pan and simmer for 2 minutes. Add the cream, mustard, tarragon, oregano, smoked paprika and a pinch of salt and pepper. Simmer for another 2 minutes. Add the pork back into the pan, turn heat down to low and gently simmer until the veggie smash is ready.
PREPARE VEGGIE SMASH
When the potatoes have boiled for 15 minutes, add the broccoli and mixed veggies and boil for a further 5 minutes. Drain well, then add butter and cream or milk and mash. Use a stick blender for a smoother texture. Season with salt and pepper.
SERVE
Steam green beans in the microwave for 1 1/2 minutes. Plate out individual portions of veggie smash and place pork and green beans on top. Drizzle with sauce.
Recipe Notes
WINE MATCH: A Chardonnay will balance the creamy mustard sauce nicely.
GLUTEN FREE OPTION: This meal is naturally gluten free. Make sure you use gluten free chicken stock.
INGREDIENT SWAP: Pork chops also work well in this recipe. Chicken thighs are a good alternative too. You can use cauliflower instead of broccoli if you prefer.
LIGHTEN UP: For a healthier version, replace the cream with 100g lite sour cream and 100ml evaporated milk.
STORING AND REHEATING: Package individual servings of veggie smash, pork, beans and sauce together in airtight containers. Refrigerate and reheat in the microwave as required.
ALSO ON THE MENU
6 Comments
So good! Loved the combination of veggies in the mash and that sauce is just divine!
Fantastic, so pleased to hear that Jan!
This looks really delicious! I think this would be a winner in my house!
Thanks Karly, hope it’s a winner! 🙂
I love sneaking veggies into the mash – such a great way to include more veggies!
Me too, such a delicious way to eat veggies! Thanks Melissa 🙂