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Crispy Mustard Pork & Sage Potatoes


700g agria potatoes, cut into bite sized pieces
Extra virgin olive oil
100g Lewis Road Creamery 10 Star Butter
12 fresh sage leaves
500g pork loin, cut into pieces
fresh thyme leaves to taste
3 garlic cloves, crushed
1 tbsp wholegrain mustard
2 tbsp dijon mustard
300ml Lewis Road Creamery Single Cream
80g baby spinach
2 tbsp slivered almonds


  • 1

    Boil potatoes in salted water until tender. Drain and transfer to a hot pan with 2 tablespoons of oil and 1/2 of the butter.

  • 2

    Cook with sage leaves, tossing occasionally until potato is crisp and golden, and sage is cooked down. Set aside in heatproof container.

  • 3

    Add remaining butter to pan & cook pork until browned and cooked through. Transfer to a plate and cover to keep warm.

  • 4

    Add thyme and garlic to pan, cooking until fragrant.

  • 5

    Add wholegrain & dijon Mustard, ¼ Cup Water, and Cream. Boil for 3 minutes while occasionally stirring then add half the spinach.

  • 6

    Return pork and potato mixture to pan. Add Salt & Pepper to taste. Serve topped with remaining spinach and almonds.

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