- 500g baby potatoes, halved
- 1 tbsp sunflower oil
- 3 tbsp soy sauce
- 3 tbsp Asda Coarse Grain Mustard
- 1 garlic clove, crushed
- 3cm piece of ginger, peeled and grated
- 1 level tbsp brown sugar
- 450g pork fillet (in one piece)
- 350g sugar snap peas
Pre-heat the oven to 200C/180C/Gas 6. Toss the potatoes in the oil to coat well, then put them in a roasting tin and cook in the oven for 50-55 minutes.
While the potatoes are roasting, mix the soy sauce, mustard, garlic, ginger and sugar in a bowl. Put the pork in another roasting tin and spread a third of the mustard rub on the surface, pressing it into the meat.
Cover with foil and bake for 35 minutes. Remove the foil, baste with the remaining rub and return to the oven for 5-10 minutes. Remove to a board or platter and rest for 5 minutes, covered, before slicing. Meanwhile, add 4 tbsp boiling water to the roasting tin and stir to make a gravy with the pan juices.
Cook the sugar snap peas and serve with the pork, roast potatoes and gravy.