Pork Loin with Sweet Potato Colcannon 

This is pork loin cooked with mustard and rosemary on a bed of sweet potato and celeriac colannon served with broccoli.  You can cook this under 30 minutes but it’s a bit hectic so you might want to prepare all the vegetables in advance and take a bit more time.  It depends on how confident you are in the kitchen.

Serves 2

350g celeriac cut into 1 cm slices

250g sweet potato

4 spring onions

20g butter

2 pork loins

2 sprigs of rosemary

2 tsp of mustard powder

1/4 of a savoy cabbage with outer leaves removed (about 250g)

10 florets of broccoli

salt and pepper

1. Boil the kettle and warm up the hob on a medium-high heat (4)
2. Peel and chop the celeriac and sweet potato into 1cm chunks
3. Put the celeriac into a medium saucepan, cover with boiling water and put on the warm hob.  Add a pinch of salt.  Bring up to the boil and simmer for 20 minutes
4. Peel and chop the spring onions into 3-4mm rounds
5. Melt 10g of the butter in a medium frying pan over a medium heat (3)
6. After 5 minutes of the celeriac simmering, add the sweet potato to the same pan.
7. Add the spring onion to the frying pan and stir fry until soft, then remove the onion from the pan into a separate bowl.
8. Remove the leaves from the rosemary and chop finely.
9. Put the frying pan back on the heat, it should have some butter still in it.  Turn it up a little (4) and add the pork loins.  Sprinkle over a quarter of the rosemary and half a teaspoon of mustard powder on each loin, season and then turn immediately.  Add the remaining mustard powder and rosemary and fry for 4 minutes.  Turn and fry for another 4 minutes.
10. Meanwhile, boil the kettle again, remove the stem from the cabbage and shred.  Boil in a small saucepan for 5 minutes.
11. Drain and set aside with the spring onion.
12. Boil the kettle again
13. When the celeriac and sweet potato is done, drain and put back into the medium saucepan.  Add the other 10g of butter and using a hand blender, blitz the celeriac and sweet potato mixture until smooth.
14. Add the broccoli to the small saucepan, put back on the heat, cover with boiling water and a pinch of salt and simmer for 3 minutes.
15. Add the spring onion and cabbage to the sweet potato mixture and stir through.
16. Serve and enjoy.  Delicious and simple!