Pork With Swede Colcannon
This hearty and satisfying recipe combines tender pork loin steaks with a comforting colcannon, a traditional Irish dish made of creamy mashed potatoes, swede, and cabbage. The pork is perfectly seared to create a flavorful crust while remaining juicy on the inside. Paired with the creamy and flavorful colcannon, this dish is a wholesome meal that is sure to warm both your heart and stomach.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 502 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 0.51 milligram of sodium
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