pork with mustard sauce, garlic mash & green beans

Creamy mustard pork with garlic mash
Creamy mustard pork with garlic mash

This isn’t exactly what you’d call a light dish. In fact, if you’re on any sort of diet, I wouldn’t blame you for thinking I was out to crush all your good intentions. But if the recent chill in the air has put you in the mood for something satisfying and a bit indulgent, perhaps I can tempt you with the thought of tender pork in a creamy grainy mustard sauce, served with buttery, garlicky mashed potatoes and fresh green beans.

With its roots in traditional French cuisine, this dish is both simple and elegant. Whether you’re hosting a get-together, having a date night in or simply winding down on a cosy autumn evening, it won’t fail to impress. Do bear in mind though, that this is a meal to linger over, so before you serve it, put away your phone, light some candles and open a bottle of your favourite wine.

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Pork with mustard sauce, garlic mash & green beans
Instructions
  1. Place the potatoes in a steamer and cook for 25 minutes until soft.
  2. While the potatoes are steaming, heat the butter in a frying pan over a medium heat. Add the garlic and fry for 2-3 minutes until it starts to turn golden, stirring occasionally and taking care not to burn it. Pour the garlic butter into a medium-sized mixing bowl.
  3. Preheat the oven to 120C/Gas 1.
  4. Cut the fat or rind off the pork steaks and season all over with salt. Heat the oil in the frying pan over a medium heat. Fry the steaks for 4-5 minutes on each side until golden brown. Turn out the heat but leave the frying pan on the hob.
  5. Transfer the steaks to a small ovenproof dish and place in the oven for 10 minutes.
  6. When the potatoes are ready, remove from the steamer and place in the mixing bowl with the garlic butter.
  7. Put the green beans in the steamer and steam for 5 minutes until tender.
  8. While the green beans are steaming, add the milk and a good pinch of salt and ground black pepper to the potato and garlic butter, and mash together.
  9. Reheat the meat juices in the frying pan over a medium heat. Add the wine and bring to the boil. Immediately add the cream, the grainy mustard, the dijon mustard and a pinch of salt. Simmer for 2-3 minutes, stirring occasionally.
  10. When you've removed the pork from the oven, stir any juices from the bottom of the dish into the sauce.
  11. Arrange the pork, mashed potato and green beans on plates and pour the sauce over the pork.
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