Pork with orange & mustard sauce

Pork with orange & mustard sauce


The ingredient of Pork with orange & mustard sauce

  1. 2 (about 320g) desiree potatoes, unpeeled, halved, thickly sliced
  2. 450g butternut pumpkin, peeled, deseeded, cut into thin wedges
  3. 150g snow peas, topped, tailed
  4. 2 teaspoons olive oil
  5. 4 (140g each) pork butterfly steaks
  6. 1 orange, rind finely grated, juiced
  7. 125ml (1/2 cup) Massel vegetable liquid stock
  8. 1 tablespoon wholegrain mustard
  9. Salt & ground black pepper, to taste

The instruction how to make Pork with orange & mustard sauce

  1. Place the potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil over high heat. Reduce heat to medium and cook, partially covered, for 3 minutes. Add the pumpkin and cook for a further 3-4 minutes or until it is just tender. Add the snow peas and cook, uncovered, for 1-2 minutes or until they are tender crisp and the potato and pumpkin are tender.
  2. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the pork steaks and cook for 3-4 minutes each side or until golden brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
  3. Increase heat to high and add 125ml (1/2 cup) of orange juice to the pan. Boil, stirring, for 1 minute. Stir in the stock and return to the boil. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, for 3-4 minutes or until the sauce reduces by about half. Stir in 1 teaspoon of orange rind with the mustard. Taste and season with salt and pepper.
  4. Drain the vegetables. Place the vegetables and pork on serving plates. Spoon the sauce over the pork and serve immediately.

Nutritions of Pork with orange & mustard sauce

fatContent: 295.643 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 11 grams sugar
cholesterolContent: 38 grams protein
sodiumContent: 122 milligrams cholesterol

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