Pork with Mustard-Leek Gravy, Potatoes and Peas
- 31 mintotal time
- $1.59£1.30a serving
- 371342calories
- 2729 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Seared pork medallions with a Dijon and leek gravy over crushed potatoes and peas.
Ingredients
Serves 4.
- 14 oz pork tenderloin, cut into 8 medallions
- 1 lb russet potatoes, peeled and cut into small chunks
- 1½ cups frozen peas
- 1 leek, thinly sliced and rinsed
- 1 garlic clove, finely chopped
- 1 tbsp Dijon mustard
- 2 tsp soy sauce, use tamari or a gluten-free soy sauce if needed
- 1 tsp cornstarch
- ½ tsp dried thyme
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: soy, mustard, sulfites. Check the label: wheat (gluten), egg. Always read the labels if you cook for someone with an allergy.
Method
- Bring a kettle of water to the boil. Put the potatoes in a saucepan, cover with boiling water, add a pinch of salt and simmer for 10–12 minutes until tender. Add the peas for the last 2 minutes and cook until steaming hot.
- Meanwhile, flatten the pork medallions slightly with your palm, lay them on a plate and season with salt, black pepper and the dried thyme. Wash your hands, board and knife after handling the raw pork.
- Heat 1 tablespoon of the olive oil in a large frying pan on medium-high heat. Using tongs, sear the pork for 3 minutes on each side until browned and cooked to at least 145°F (cook to 160°F for anyone pregnant). Using clean tongs, lift onto a plate to rest for 3 minutes.
- Turn the heat to medium, add the leek and garlic with 1 teaspoon of oil and cook for 3 minutes until soft. Add 1 cup (240 ml) of the boiled water, the Dijon mustard and the soy sauce, then stir in the cornstarch mixed with 1 tablespoon of cold water. Bubble for 1–2 minutes until glossy and thickened, and stir in any juices from the resting pork.
- Drain the potatoes and peas, return them to the pan and crush roughly with the rest of the oil and a pinch of salt. Serve with the pork and the leek gravy spooned over.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 400 g pork fillet (tenderloin), cut into 8 medallions
- 500 g white potatoes, peeled and cut into small chunks
- 200 g frozen peas
- 1 leek, thinly sliced and rinsed
- 1 garlic clove, finely chopped
- 1 tbsp Dijon mustard
- 2 tsp soy sauce, use tamari or a gluten-free soy sauce if needed
- 1 tsp cornflour
- ½ tsp dried thyme
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: soya, mustard, sulphites. Check the label: gluten, egg. Always read the labels if you cook for someone with an allergy.
Method
- Bring a kettle of water to the boil. Put the potatoes in a saucepan, cover with boiling water, add a pinch of salt and simmer for 10–12 minutes until tender. Add the peas for the last 2 minutes and cook until steaming hot.
- Meanwhile, flatten the pork medallions slightly with your palm, lay them on a plate and season with salt, black pepper and the dried thyme. Wash your hands, board and knife after handling the raw pork.
- Heat 1 tablespoon of the olive oil in a large frying pan on medium-high heat. Using tongs, sear the pork for 3 minutes on each side until browned and cooked to at least 63°C (cook to 71°C for anyone pregnant). Using clean tongs, lift onto a plate to rest for 3 minutes.
- Turn the heat to medium, add the leek and garlic with 1 teaspoon of oil and cook for 3 minutes until soft. Add 240 ml of the boiled water, the Dijon mustard and the soy sauce, then stir in the cornflour mixed with 1 tablespoon of cold water. Bubble for 1–2 minutes until glossy and thickened, and stir in any juices from the resting pork.
- Drain the potatoes and peas, return them to the pan and crush roughly with the rest of the oil and a pinch of salt. Serve with the pork and the leek gravy spooned over.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 371 |
|---|---|
| Protein | 27 g |
| Carbohydrate | 34 g |
| Fat | 14 g |
| Fiber | 6 g |
| Sodium | 308 mg |
| Calories | 342 |
|---|---|
| Protein | 29 g |
| Carbohydrate | 33 g |
| Fat | 12 g |
| Fibre | 6 g |
| Sodium | 304 mg |
Worked out from the ingredients, 323 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.59 a serving in the US (range $1.22–$2.11) and £1.30 in the UK (range £0.99–£1.72). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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