A juicy pork loin steak coated in a heavenly combination of wholegrain mustard and honey, with a creamy butterbean mash, a protein packed alternative to mashed potato.

Serves: 2 | Cook Time: 25 mins | Calories: 582 | Type: Gluten-Free


  • 2 x 170g pork loin
  • 120g green beans
  • 200g cherry tomatoes
  • 150g butterbeans (drained)
  • 1.5 tbsp honey
  • 1 tbsp wholegrain mustard
  • Handful of parsley

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 180C / gas mark 4.
  2. Trim the green beans and finely chop the parsley.
  3. Mix the wholegrain mustard with the honey in a bowl.
  4. Place the green beans and tomatoes on a baking tray. Drizzle over 1 tsp oil and place in the oven for 10-15 mins. When cooked, remove from the oven and keep warm.
  5. Season both sides of the pork with sea salt and black pepper. Heat a frying pan with 1/2 tbsp oil on a high heat and add the pork loin. Fry for 5 mins each side. Then pour the honey and mustard sauce over the pork in the pan and cook for a further 3 mins until the pork is cooked through. Remove from the pan and leave to rest.
  6. Meanwhile, boil a kettle and drain the butter beans. In a saucepan, add the butter beans and 100ml boiling water and cook on a low heat for 5 mins. Then mash the butter beans with a potato masher or the back of a fork. Season and stir in the chopped parsley.
  7. Thinly slice the pork. To serve, spoon the butter bean mash onto a warm plate, and place the pork slices on top. Serve alongside the roasted green beans and tomatoes.