Pork Steaks in Mustard Cream Sauce with Veg & Smashed Potatoes
  • Prep time: 40 minutes
  • Calories: 560
A classic condiment, mustard has occupied a valued place on the dining table for centuries. Today, it’s shaking off its table sauce status and emerging as a culinary ingredient in its own right, and adding a piquant twist to both vegetarian and meat dishes. Show us your food pics #youplateit on Facebook or Instagram.
Ingredients
  • 300 Grams of Chat Potatoes
  • 1 Small Bunch of Thyme
  • 1 Tablespoons of Whole Grain Mustard
  • 4 Tablespoons of Thickened Cream
  • 2 Pork Loin Steaks
  • 150 Grams of Green Beans
  • 2 Red Beetroot
Recipe

Prepare Smashed Potatoes:

Preheat oven to 220°C. Wash the fresh produce. Prick a few holes into each potato and steam until softish (but not extremely soft). We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 8 minutes.

Roast Smashed Potatoes & Beets:

Peel and slice beetroot into 1 cm think slices and place on a lined baking tray. Once steamed, drain the potatoes and add to the lined baking tray. Using a potato masher, gently push down onto the potatoes so that they collapse but still keep their shape at the bottom. Drizzle with oil and half the thyme then bake for 15 - 20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

Cook Pork:

While still in the pack, smash the pork lightly with a rolling pin to 1 cm thickness. Pat dry the pork with paper towel. Heat oil in a medium non-stick pan over medium heat. Add the pork and cook, for about 2 - 3 minutes each side or until cooked through. Bring a large pot of water to a boil over high heat (for step 5).

Prepare Mustard Sauce:

Remove pork to a plate and set aside to rest. Reduce heat to low and add approximately ⅓ cup of water to the pan to deglaze, stirring to loosen any stuck on bits. Add any juices from the resting pork and simmer until reduced by over half. Add mustard and cream and stir. Season with salt and pepper to taste, then scatter over remaining thyme.

Blanch Green Beans:

Trim the ends off the green beans. Add a generous pinch of salt and the green beans to the boiling water. Cook until bright green and just tender, about 2 minutes (or to your preferred doneness). Drain and season with salt and pepper. Add butter if desired.

You Plate It:

Divide pork and mustard cream sauce between plates. Serve with the smashed potatoes, roasted beets and green beans. Enjoy!