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Pork with orange & mustard sauce
Pork with orange & mustard sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 2 (about 320g) desiree potatoes, unpeeled, halved, thickly sliced
  • 450g butternut pumpkin, peeled, deseeded, cut into thin wedges
  • 150g snow peas, topped, tailed
  • 9.20 gm olive oil
  • 4 (140g each) pork butterfly steaks
  • 1 orange, rind finely grated, juiced
  • 125ml (1/2 cup) vegetable liquid stock
  • 23.40 gm wholegrain mustard
Instructions:
  • Place the potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 3 minutes. Add pumpkin and cook until just tender, about 3-4 minutes. Finally, add snow peas and cook for an additional 1-2 minutes until all vegetables are tender crisp.
  • Heat oil in a large non-stick frying pan over medium-high heat. Cook pork steaks for 3-4 minutes on each side until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  • Turn up the heat to high and pour in 125ml (1/2 cup) of orange juice. Let it come to a boil while stirring continuously for 1 minute. Add the stock and bring it back to a boil. Lower the heat to medium-high and let it simmer without a lid, stirring occasionally, for 3-4 minutes until the sauce is reduced by half. Mix in 1 teaspoon of orange rind along with the mustard. Season with salt and pepper to taste.
  • After draining, elegantly arrange the vegetables and pork on plates. Drizzle sauce over the pork and enjoy promptly.

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