Solo: Pork Dijon with Parsley Potatoes

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Solo: Pork Dijon with Parsley Potatoes

Dijonnaise style mushroom and mustard cream sauce with seared pork sirloin and butter and herb new potatoes.

Ingredients to serve 1

  • 1 x Pork Sirloin Steaks
  • 100g x Button Mushrooms - quartered/sliced
  • ½ sachet x Chicken Stock
  • 1 tsp x Wholegrain Mustard
  • 100ml x Cream
  • 5g x Garlic - crushed
  • 200g x Baby Potatoes
  • 2.5g x Italian Flat Leaf Parsley
  • 15g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”

Washing Instruction

Wash your hands and baby potatoes well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel. Brush your mushrooms with a soft basting brush.

Step 1 - Herby Potatoes

Boil your potatoes in a large saucepan of salted water - 1 tsp of salt per litre of water. While your potatoes are cooking, heat your butter and crushed garlic in the microwave until liquid, about 30 seconds to a minute. Once your potatoes are cooked, drain them through a colander, halve them, season with salt and pepper and toss with your garlic butter and chopped italian flat leaf parsley.

Step 2 - Pork Dijonnaise

Season your pork sirloin steaks with salt and pepper. Heat a large frying pan over med-high heat and add a glug of olive oil. Once your oil is hot, fry your steaks for 3-4 minutes on each side until completely cooked through. Transfer to a serving dish. In the same pan, fry your quartered button mushrooms for 3-4 minutes until browned and cooked, then add your chicken stock, wholegrain mustard and cream. Reduce your heat to low-medium, thin your sauce with some milk if need be and cook for 2-3 minutes until your sauce coats the back of a spoon. Season to taste with salt and pepper and return your pork to the pan with your sauce.

To serve

Divide your pork dijonnaise amongst your servings and serve with your herby potatoes.