HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Honey Mustard Pork
Creamy Honey Mustard Pork

Creamy Honey Mustard Pork

with Herby Mash & Steamed Veggies

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Add some flair to your usual meat and three veggies with these sweet honey mustard-glazed pork steaks. Along with a silky herbed mash, it'll be tough deciding what the best part of this quick and easy dish is!

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bunch


1 clove


1 bunch


1 packet

pork loin steaks

25 g

dill & parsley mayonnaise


½ bottle



20 g

wholegrain mustard


½ sachet

chicken-style stock powder

Not included in your delivery

olive oil

2.5 tbs



¼ tsp


1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2968 kJ
Fat39.4 g
of which saturates17.1 g
Carbohydrate41.6 g
of which sugars12 g
Dietary Fibre0 g
Protein46.2 g
Cholesterol0 mg
Sodium889 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the broccolini lengthways. Finely chop the garlic. Finely chop the herbs.


Cook the potato in the boiling water for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 2 minutes. Add the broccolini to the carrot and cook until the veggies are tender and the potato can be easily pierced with a knife, 4 minutes. Transfer the carrot and broccolini to a bowl, then drizzle with a little olive oil and season with salt and pepper. Cover to keep warm.


While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.


Drain the potato and return to the saucepan. Add the dill & parsley mayonnaise (see ingredients), milk and the salt, then mash with a potato masher or fork until smooth. Stir through the herbs (reserve some for garnish!). TIP: We are adding mayo to the mash in place of butter!


Wipe out the excess oil from the frying pan and return to a low heat. Cook the garlic, stirring, until fragrant, 1 minute. Add the longlife cream (see ingredients), wholegrain mustard (see ingredients), honey and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Stir through the pork resting juices and simmer until thickened, 2 minutes. Season to taste.


Slice the pork. Divide the herby mash between plates and top with the pork and steamed veggies. Spoon over the honey mustard sauce and garnish with the reserved herbs.