Pork with sweet potato and mustard colcannon
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Time to make:
$4.50 per serve
(at time of publication)
Full ingredients list:
600g sweet potato, peeled, diced
2 cups shredded savoy cabbage
4 x 125g pork steaks, trimmed
1 teaspoon wholegrain mustard
4 cups chopped green beans
Nutritional information (per serve)
Instructions and steps:
Step 1 Put sweet potato in a medium saucepan; boil for 7–8 minutes, or until soft, adding cabbage for the last minute. Remove from heat, drain and set aside.
Step 2 Meanwhile, spray a non-stick frying pan with cooking oil. Place pork steaks in pan and cook for 3–4 minutes per side, or until pork is golden and cooked through.
Step 3 Make colcannon: mash reserved sweet potato and shredded cabbage with wholegrain mustard.
Step 4 Microwave green beans for 2–3 minutes, or until tender. Serve pork with colcannon and green beans.
Make it gluten free: Check mustard is gluten free.
About this recipe
First published: October 2013