Mustard Pork with Apple Compote and Feta Roasted Potatoes

Mustard Pork with Apple Compote and Feta Roasted Potatoes

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 7, 2017.
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We’re sure this dish will delight!

Ingredients

FETA ROASTED POTATOES

  • 800g potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
  • 100g feta cheese, crumbled
  • ½ bag baby spinach leaves

APPLE COMPOTE

  • 2 apples, diced 1cm
  • ¾ red onion, finely diced
  • 1 tablespoon fennel spice mix
  • 2 teaspoons sugar
  • 1 tablespoon white wine vinegar
  • 3 tablespoons water

MUSTARD PORK

  • 600g pork scotch steaks (at room temperature)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons olive oil
  • ½ teaspoon salt

SAUTÉED CABBAGE

  • ¼ cabbage
  • 2 tablespoons butter
  • ½ teaspoon salt
  • 2 tablespoons water
  • 1 courgette, grated

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes on prepared tray with a drizzle of oil and season with salt and pepper. Roast for about 25 minutes, until golden and tender.
  3. Combine all apple compote ingredients in a small pot. Cover with a lid, bring to a simmer then reduce heat to low. Cook for about 15 minutes, until apples are very soft and compote has thickened and reduced.
  4. While apple compote cooks, pat pork dry with paper towels and place in a small bowl with all remaining mustard pork ingredients. Mix well to coat and set aside to marinate for 5 minutes. Finely shred cabbage until you have about three cups worth.
  5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook pork for 2-3 minutes each side (depending on thickness), or until just cooked through. Set aside, covered with foil, to rest for about 5 minutes before slicing thickly against the grain. Return pan to heat with butter, salt and water.
  6. Once butter is bubbling, add cabbage and courgette and cook for about 3 minutes, until tender and wilted. Season to taste with salt and pepper. Once potatoes are cooked, sprinkle with feta and baby spinach leaves and return to oven for 3-4 minutes, until spinach has wilted and feta has melted slightly.
  7. spoon feta roasted potatoes onto plates and top with sautéed cabbage, slices of mustard pork and a big spoonful of apple compote.

Nutritional Information

Energy 2125 kj
508 kcal
Protein 37.8g
Carbohydrate 41.3g
Fat 20.0g