Pork with swede colcannon
Pork with swede colcannon
Try this fresh twist on mash for a different side dish with weeknight pork
- Prep: 5 mins
Cook: 15 mins - Serves 4
- Easy
Ingredients
- 300g potatoes, chopped
- 1 medium swede, cut into small chunks
- ½ small head Savoy cabbage, shredded
- 100ml milk
- 50g butter
- 4 pork loin steaks, trimmed of excess fat
- 1 tbsp sunflower oil
Making it with a creamy sauce
Cut the pork into finger-thick strips. Heat the oil in a pan, then fry the pork for 5 mins over a high heat. Pour 200ml dry cider into the pan, bring to the boil and simmer for 2 mins. Stir in 2 tbsp wholegrain mustard and 100ml double cream. Season, then simmer for 2 mins more before serving with the mash.
Method
-
Boil the potatoes and swede for 15 mins, adding the cabbage for the final 3 mins. Once tender, remove the cabbage with tongs and set aside. Drain the potatoes and swede, roughly mash with the milk, butter and seasoning, then stir through the cabbage.
-
While the vegetables are boiling, rub the pork steaks with the oil. Heat a griddle pan, then cook the steaks for 3-4 mins on each side, depending on their thickness. Serve alongside the colcannon, drizzled with any pan juices.
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