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Photo of Mustard and brown sugar pork with coleslaw by WW

Mustard and brown sugar pork with coleslaw

Total Time
3 hr 30 min
15 min
15 min
Purple cabbage and mashed sweet potato give the plate colour, while the mustard marinade is the perfect match for pork.



2 tsp, Hot English variety

Brown sugar

1 tbs

Worcestershire sauce

1 tbs


1 clove(s), crushed

Oil spray

1 x 3 second spray(s)

Pork loin chop, raw

530 g, (4x150g cutlets)


2 tbs

Lemon juice

1 tbs

Whole grain mustard

1 tsp

Red cabbage

3 cup(s), shredded

Red apple, peeled

1 medium, cored, thinly sliced, (use pink lady)

Green shallot(s)

2 tbs, thinly sliced

Orange sweet potato (kumara)

500 g

Sebago potato

300 g

Full-fat milk (full cream)

½ cup(s)


  1. Combine English mustard, sugar, Worcestershire sauce and garlic in a shallow glass or ceramic bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours.
  2. Combine mayonnaise, juice and wholegrain mustard in a bowl. Place cabbage, apple and shallots in a large bowl. Add mayonnaise mixture and gently toss to combine. Set coleslaw aside.
  3. Boil, steam or microwave sweet potato and potato until tender. Drain. Place in a large bowl with milk and mash until smooth. Season with salt and freshly ground black pepper.
  4. Meanwhile, preheat a chargrill or barbecue over medium-high heat. Lightly spray pork with oil and cook for 3–5 minutes each side or until cooked to your liking. Cover with foil and set aside to rest for 5 minutes before serving.
  5. Divide mash among plates and top with pork. Drizzle with resting juices and serve with coleslaw.


TIP: You can use Dijon mustard instead of hot English mustard.