Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender pork in a creamy, mustardy sauce.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 700 g pork shoulder or leg, cubed
- 1 onion
- 1 leek, sliced
- 1 apple, chopped
- 1 tbsp wholegrain mustard
- 300 ml stock
- 150 ml cream
- 1 tsp sage
- 1 tbsp oil
- Buttered cabbage, to serve
Method
- Heat the oil in a casserole and brown the pork in batches. Remove.
- Cook the onion and leek for 5 minutes, until softened.
- Return the pork with the stock, mustard, sage and apple. Season, cover, and simmer gently for 40 minutes, until the pork is tender.
- Stir in the cream and simmer uncovered for 5 minutes, until the sauce thickens slightly.
- Taste and adjust, and serve with buttered cabbage or greens.
Swaps and tips
One apple across four portions adds sweetness without much sugar — leave it out if you prefer. Freezes well before the cream is added.
Add carbs for the family (optional)
For the family, serve with mashed or new potatoes, or a chunk of wholegrain bread. Keep the on-plan plate with cabbage and greens.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 10 g | 2 g | 50 g | 605 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
