british

Cider Braised Pork with Mustard Mash and Braised Greens

This braised dish pairs pork loin steak with dry cider, wholegrain mustard and spring greens, shredded. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

50 g Carbohydrates

28 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

158g pork loin steak 221 kcal
132g dry cider 59 kcal
18g wholegrain mustard 13 kcal
229g potato, peeled 176 kcal
11g butter 79 kcal
123g spring greens, shredded 25 kcal
9g rapeseed oil 80 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potato
Peel and chop the potato into chunks. Add to salted water, bring to a boil, and simmer until very tender, 12-15 minutes.
pork loin steakdry ciderwholegrain mustardrapeseed oil
Meanwhile, heat 1 tsp of the rapeseed oil in a small pan. Season the pork, then brown it for 2-3 minutes per side. Pour in the cider, add the wholegrain mustard, cover, and simmer gently for 10-12 minutes until cooked through and glazed slightly.
spring greensrapeseed oilsalt
Slice the spring greens. In a second pan, heat the remaining 1 tsp oil, add the greens with a pinch of salt and 2-3 tbsp water, and cook covered for 4-5 minutes until tender.
potatobuttersaltblack pepper
Drain the potatoes well and mash with the butter, salt, and black pepper. If needed, add a splash of hot water to loosen.
pork loin steakdry ciderwholegrain mustardspring greens
Serve the pork with its cider-mustard pan juices over the mash, with the greens alongside.