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Mustard pork with garlic butter vegetables
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Whip up a flavorful mustard pork tray bake with savory garlic butter veggies for a satisfying weeknight dinner.
Ingredients:
  • 1kg chat potatoes, halved
  • 36.40 gm extra virgin olive oil
  • 23.40 gm wholegrain mustard
  • 5.00 gm smoked paprika
  • 4 pork cutlets (see note)
  • 1 brown onion, halved, cut into wedges
  • 1 bunch baby (Dutch) carrots, trimmed, peeled
  • 60g butter
  • 1 bunch asparagus, trimmed
  • 187.50 ml frozen peas
  • 42.00 gm lemon juice
  • 62.50 ml small fresh dill sprigs
  • 62.50 ml fresh flat-leaf parsley leaves
Instructions:
  • Preheat oven to 220C (200C fan-forced).
  • On a spacious baking tray, generously season the potato with half of the oil, salt, and pepper. Roast for 30 minutes until deliciously crispy.
  • Combine piquant mustard and aromatic paprika in a small bowl. Generously coat both sides of pork cutlets with the flavorful mixture. Season with a pinch of salt and a sprinkle of pepper.
  • Place the onion and carrot alongside the potato on the tray. Nestle the pork on top of the vegetables. Finish by generously drizzling everything with the remaining oil. Roast in the oven for 15 minutes.
  • Mix butter and garlic in a small bowl. Place asparagus and peas on a tray. Top veggies with the garlic butter. Roast for 5 minutes until tender and pork is golden and cooked through. Serve with a squeeze of lemon juice, and a sprinkle of dill and parsley.