Directions:
- Preheat the oven to 200C/180C/Gas 6. Toss the potatoes in the oil to coat well, then put them in a roasting tin and cook in the oven for 50-55 minutes.
- While the potatoes are roasting, mix the soy sauce, mustard, garlic, ginger and sugar in a bowl. Put the pork in another roasting tin and spread a third of the mustard rub on the surface, pressing it into the meat.
- Cover with foil and bake for 35 minutes. Remove the foil, baste with the remaining rub and return to the oven for 5-10 minutes. Remove to a board or platter and rest for 5 minutes, covered, before slicing. Meanwhile, add 4tbsp boiling water to the roasting tin and stir to make a gravy with the pan juices.
- Cook the sugarsnap peas and serve with the pork, roast potatoes and gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 891.43 Kcal (3732 kJ) | ||
| Calories from fat | 703.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.12g | 120% | |
|---|---|---|---|
| Cholesterol | 81mg | 27% | |
| Sodium | 1003.89mg | 42% | |
| Potassium | 849.93mg | 18% | |
| Total Carbs | 32.32g | 11% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 5.73g | 23% | |
| Protein | 15.61g | 31% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 2.3mg | 13% | |
| Calcium | 83.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 249.31 Kcal (1044 kJ) | ||
| Calories from fat | 196.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.85g | 120% | |
|---|---|---|---|
| Cholesterol | 22.65mg | 27% | |
| Sodium | 280.76mg | 42% | |
| Potassium | 237.7mg | 18% | |
| Total Carbs | 9.04g | 11% | |
| Sugars | 2.47g | 35% | |
| Dietary Fiber | 1.6g | 23% | |
| Protein | 4.37g | 31% | |
| Vitamin C | 1.7mg | 10% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 0.6mg | 13% | |
| Calcium | 23.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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