Roast pork

Roast pork

Pork fillet is the leanest cut of pork, and the savoury mustard rub and pan juices give it a lovely flavour.

By , 21 September 2015
Roast pork
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.70 per serving
Nutritional Info
Each 322g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt high
  • Energy 1340KJ 320KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 416kJ/99kcal.
  • 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.