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Pork loin with homemade jus sauce with snap peas and carrot and potato purée

Pork loin with homemade jus sauce with snap peas and carrot and potato purée

This dish combines a juicy pork loin with a sauce made from its own juices and bold flavors (beef stock, mustard and balsamic), accompanied by sautéed snap peas and a smooth carrot and potato purée. Perfect for a balanced family meal.

  • Servings: 2
  • Prep: 10 min
  • Cook: 25 min

Ingredients

  • 5 g beef stock powder
  • 12 ml balsamic vinegar
  • 25 g wholegrain mustard
  • 150 ml water
  • 15 g butter
  • 250 g pork loin
  • 400 g potato
  • 1 unit carrot
  • 100 g snap pea
  • 2 unit shallot
  • 1 clove garlic
  • 45 ml olive oil
  • 1 g salt
  • 0.5 g black pepper

Instructions

  1. Peel the potatoes and cut into 2 cm cubes. Peel the carrot, cut in half lengthwise and then into 0.5–1 cm half-moon slices.
  2. Place the potatoes and carrots in a pot, cover with water and add salt. Bring to a boil and cook over medium heat for 15–18 min or until tender.
  3. Meanwhile, remove the strings from the snap peas. Peel and chop the shallot and garlic.
  4. In a pan, heat a splash of oil over medium-high heat. Add the snap peas, salt and pepper to taste and sauté 3–4 min, turning occasionally, until golden. Remove and set aside.
  5. In the same pan, add another splash of oil and, when hot, add the pork loin. Season with salt and pepper and cook 1–2 min per side. Remove and set aside.
  6. In the same pan, heat a splash of oil and sauté the chopped shallot and garlic for 3–4 min more, until golden.
  7. For the sauce, add the beef stock powder, wholegrain mustard, balsamic vinegar and water to the pan. Bring to a boil and simmer 3–4 min or until the sauce reduces.
  8. Add the butter to the sauce and whisk. Return the pork loin and cook 1 min more to coat.
  9. Drain the potatoes and carrots and return the vegetables to the pot. Add a splash of oil, salt and pepper to taste and mash with a potato masher or fork until smooth.
  10. To serve: plate the carrot and potato purée alongside the snap peas. Place the pork loin on top and pour the sauce over.

Nutrition (per serving)

  • Calories: 767 kcal
  • Protein: 34 g
  • Carbohydrates: 60 g
  • Fat: 48 g
  • Fiber: 7 g