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15 minutes
25 minutes
40 minutes
- 700g Desiree potatoes, chopped
- 8 extra-trim pork loin steaks
- 23.40 gm wholegrain mustard
- 127.50 gm salt reduced chicken style liquid stock
- 100g baby spinach
- In a saucepan, cover the potatoes with cold water and a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12 to 15 minutes until tender. Drain and set aside.
- In a non-stick frying pan over medium-high heat, heat oil. Season pork on both sides with salt and pepper. Cook each side for 2 minutes or to your desired doneness. Transfer to a plate and cover to keep warm.
- Place potatoes, garlic, and mustard in a hot frying pan, then gently crush them with a potato masher. Add stock and spinach, tossing until the spinach wilts. Serve the pork with the crushed potatoes.
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