Mustard Pork with Roast Apple & Sweet Potato

I like mustard, apple, pork and sweet potato so why not put them all in one recipe! This one takes 10 minutes to prepare, and once you have put the potatoes and apple in the oven just another 10 minutes to cook the pork. I served it with some steamed Chinese leaves.

There is plenty for two people, with under 500 calories per person.


  • 360g pork fillet, sliced into 1cm thick pieces
  • 2 small apples, cored but not peeled cut into wedges
  • 1 medium sized sweet potato, scrubbed but not peeled cut into wedges
  • 1 medium onion, peeled cut into 8 wedges
  • 2 tbsp whole grain mustard
  • 2 tbsp balsamic vinegar
  • Salt and pepper
  • 2tbsp olive oil

What to do 

  1. Put the apple, potato and onions in to a roasting tin and cover them with 1 tbsp of the oil, salt and pepper.
  2. Mix them around so they are well coated
  3. Put into a preheated oven at 220c.
  4. Cook for about 20 minutes, shaking the pan every so often so they don’t stick and you get nice coloured edges.
  5. Meanwhile mix the mustard with half of the vinegar and cover the pork fillets.
  6. Cook the pork in a frying pan with the rest of the oil over a medium heat. They will only take 3 or 4 minutes each side.
  7. Serve the pork on a bed of the potato, onion and apple mixture.
  8. Rinse the pan out with rest of the vinegar and pour over the pork.

Tips / Pointers

  • Don’t over crowd the pan or they will start to boil rather than fry and be tough.
  • If you have it too hot the mustard seeds might start to pop but I like this bit of theatre, just turn the heat down.
  • Use english or Dijon mustard if you prefer.
  • Serve with some steamed green vegetable for a contrast of texture.



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