home iconhome iconRecipe Archive
arrow right iconarrow right icon
Modern Recipes
Seared Pork & Tarragon Sauce

Seared Pork & Tarragon Sauce

with Mustard Mashed Potatoes & Garlic Veggies

Read more

Give meat and three veg an upgrade with an array of flavoursome sides. Seared pork gets a creamy tarragon-infused sauce, and we’ve taken classic mashed potatoes to new heights by stirring through tangy wholegrain mustard. This is a modern meal that satisfies that comfort food craving!

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit


1 unit


1 unit


1 bunch


1 packet

pork loin steaks

½ cube

chicken stock

½ tub

wholegrain mustard


½ tub

pure cream


1 bag

baby spinach leaves

1 clove


Not included in your delivery

olive oil

40 g



2.5 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Fat45.5 g
of which saturates27.1 g
Carbohydrate37.4 g
of which sugars9.5 g
Protein46.6 g
Sodium628 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped

Bring a medium saucepan of salted water to the boil. Peel the potatoes and cut into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Slice the courgette into thin batons. Finely chop the garlic (or use a garlic press). Pick the tarragon leaves and finely chop to get 2 tsp for 2 people / 4 tsp for 4 people.

Make the mash
Make the mash

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk, the salt and wholegrain mustard (see ingredients list) to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm. TIP: Add as little or as much mustard as you like according to your taste.

Cook the veggies
Cook the veggies

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and cook until starting to soften, 2-3 minutes. Add the courgette and garlic and cook, stirring occasionally, until soft, 8-10 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.

Cook the pork
Cook the pork

Return the frying pan to a high heat with a drizzle of olive oil. Season the pork loin steaks with salt and pepper on both sides. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest. TIP: It's fine to serve pork slightly blushing in the centre.


Return the frying pan to a low heat. Add the pure cream (see ingredients list) and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Add the chopped tarragon. TIP: Tarragon has a strong aniseed flavour, add less if you're not a fan! Cook until warmed and the tarragon flavour has infused, 3-4 minutes. TIP: Scrape up any bits stuck to the bottom of the pan, they'll add extra flavour to the sauce! Stir through any resting juices from the pork and season to taste with salt.

Serve up
Serve up

Divide the mustard mash and garlic veggies between plates. Serve with the seared pork topped with tarragon sauce.