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Mustard pork on crushed potatoes

Calories per serving 380

ingredients

serves 4
2 teaspoons sunflower oil
4 x 150 g (5 1/2 oz) boneless pork loin steaks
150 g ml (5 fl oz) cider
1 tablespoon wholegrain mustard
1 pork stock cube, crumbled
450 g (1 lb) baby new potatoes, scrubbed
15 g (1/2 oz) polyunsaturated margarine
1 tablespoon finely chopped fresh chives
salt and freshly ground black pepper

method

1. Heat the sunflower oil in a non stick frying pan and add the pork steaks. Cook them over a medium heat for 2-3 minutes until browned. Add the cider, mustard and stock cube to the pan, stir well and bring to the boil. Reduce the heat, cover and simmer over a low heat for 30 minutes.

2. Meanwhile, cook the potatoes in lightly salted, boiling water for 15 minutes, until they are tender Drain well and, using a potato masher, lightly crush them.

3. Heat the margarine in a frying pan and add the crushed potatoes and chives. Mix well and heat through. Season with freshly ground black pepper

4. To serve, divide the crushed potatoes between four warmed serving plates and top with a pork steak and a generous drizzle of the cooking juices.

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