Pork with celeriac mash & onion gravy
1000 g, peeled and diced
350 g, finely diced
400 g, tenderstem
200 g, young leaf
Calorie controlled cooking spray
1 large, finely sliced
Chicken stock cube(s)
1 cube(s), made with 300ml hot water
1 teaspoons, level, clear
1 tablespoons, level
Pork Loin Steak, Lean, raw
600 g, 4 x 120g, fat trimmed
- Put the celeriac and potatoes in a large pan, cover with cold water and bring to a boil. Cook for 15 minutes until tender, adding the broccoli for the final 4 minutes and the spinach for the final 1 minute of cooking time. Drain and separate the broccoli, then mash together the celeriac, potato and spinach. Season and set aside.
- Meanwhile, mist a medium frying pan with cooking spray and fry the onion for 7-8 minutes until soft, then stir in the stock, honey and mustard. Season and simmer for 3-4 minutes, or until the gravy is thickened.
- Preheat the grill to high. Put the pork steaks on a baking tray lined with kitchen foil and lightly mist with cooking spray. Grill for 5 minutes each side, or until the pork is cooked through.
- Serve the grilled pork and celeriac mash with the broccoli and onion gravy.