Honey, orange and ginger pork with mustard mash

Honey, orange and ginger pork with mustard mash

Try our honey, orange and ginger pork recipe, served up with mustard mash. Deliciously rich, this dish is sure to deliver sweet satisfaction.

  • Serves
  • Prep time 15m
  • Cooking time 25m

  • 500g (1lb 2oz) potatoes, cut into chunks
  • 40g (1½ oz) butter
  • 1 tbsp olive oil
  • 400g (14oz) pork fillet, sliced into 2.5cm (1 inch) pieces
  • 2cm (3/4 inch) piece fresh root ginger, peeled and very thinly sliced
  • Finely grated zest and juice of 1 orange
  • 6 tbsp dry white wine or chicken stock
  • 2 tbsp Rowse Orange Blossom honey
  • 200g (7oz) fine green beans, trimmed
  • 2 tbsp milk
  • 1 tbsp wholegrain mustard
  • Salt and freshly ground black pepper

1. Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender.

2. Meanwhile, heat 25g (1oz) butter with the olive oil in a large frying pan and add the pork fillet, cooking it for about 5 minutes over a medium-high heat until browned on both sides.

3. Reduce the heat and add the ginger, orange zest, orange juice and wine or stock. Season with salt and pepper. Simmer gently for 10 minutes, then add the honey and cook for a few more minutes.

4. Cook the green beans in lightly salted boiling water for 4-5 minutes. Meanwhile, drain and mash the potatoes, then add the remaining butter, milk and mustard, beating well to mix.

5. Serve the pork with the mustard mash and beans, spooning over the honey, orange and ginger sauce.

Tips: You could use ¼ tsp ground ginger instead of using root ginger – or you could leave it out altogether.