Mustard Pork

The mustard-based sauce is delicious

If you’re a mustard junkie like me, you’ll love Mustard Pork from Tom Kerridge which contains Dijon and wholegrain mustard in a creamy-based sauce and is much lighter than the French classic dish which is swimming in butter.

This is a well-balanced meal accompanied with corn-on-the-cob and green beans, and it’s impossible to feel hungry after demolishing one of Tom’s recipes. This one comes in at 438 calories per serving and is ideal for an easy weeknight meal. Pork is one of my favourite meats and is quick to cook. I’d also recommend pork and black bean stew with salsa and pork medallions in BBQ sauce, if you’re looking to jazz up your meal plan.

Recipe: Mustard Pork

Calories: 438 per serving

Serves: 2

Book: Tom Kerridge – Lose Weight & Get Fit

Prep time: Approx 5 mins

Cooking time: Approx 30 mins


  • 1 corn-on-the-cob (cut in half)
  • 200g fine green beans
  • 2 pork loin steaks (150g each), trimmed of all fat
  • 1 tsp plain flour
  • 1 tsp vegetable oil
  • 250ml fresh chicken stock
  • 2 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 75ml single cream
  • 1 tbsp finely chopped flat-leaf parsley, to finish
  • Sea salt
  • Ground black pepper

Cost per portion: Approx £2.50


Bring a medium pan of boiling salted water to the boil, then add the corn cob halves. Bring back to a simmer and cook for 15-20 minutes until tender, adding the green beans to the pan 3-4 minutes until the end.

Meanwhile, season the pork steaks all over with salt and pepper, then dust both sides lightly with flour, shaking off any excess.

Place a medium non-stick frying pan over a medium-high heat and add the oil. When hot, place the pork steaks in the pan and cook for 2-3 minutes on each side, until golden brown. Remove from the pan and set aside on a plate.

Pour the stock into the frying pan, increase the heat to high and let bubble until reduced by half.

Once the stock has reduced down in the frying pan, add the mustards and cream and stir well. Cook for 2-3 minutes until the sauce is slightly thickened, then add the pork steaks to the sauce to warm through.

Drain the corn and bean. Season them with a little salt and pepper.

Taste the mustard sauce and season with salt and pepper if needed. Divide the beans and corn between warmed plates and add the pork steaks. Spoon on the sauce and sprinkle over the chopped parsley.


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