Pork Tomahawk with Colcannon Mash, Maple Roasted Apples and Wholegrain Mustard Sauce
Salt-Aged Pork Tomahawk with Colcannon Mash, Maple Roasted Apples and Wholegrain Mustard Sauce
Gareth Mullins
Gareth Mullins
Recipe - Tralee - Garvey
Pork Tomahawk with Colcannon Mash, Maple Roasted Apples and Wholegrain Mustard Sauce
Prep Time30 Minutes
Servings2
Cook Time30 Minutes
Ingredients
1 Signature Taste Irish Salt Aged Pork Tomahawks 600g
2 Cloves garlic, crushed
1 Sprig rosemary
Splash of olive oil
Cracked black pepper
500g Potatoes
100ml Cream for the mash & 250ml for the sauce
1 Bunch curly kale, finely chopped
1 tbsp Dijon mustard
2 tbsp Wholegrain mustard
2 tbsp Chopped chives
3 Apples, peeled, cored, and quartered
30g Unsalted Butter
20ml Maple syrup
Splash of sherry vinegar (or substitute with apple cider vinegar or white wine vinegar)
Directions
By Gareth Mullins
Ingredients
- 1 Signature Taste Irish Salt Aged Pork Tomahawks 600g
- 2 Cloves garlic, crushed
- 1 Sprig rosemary
- Splash of olive oil
- 1 Cracked black pepper
For the Colcannon Mash:
- 500g Potatoes
- 100ml Cream
- 1 Bunch curly kale, finely chopped
For the Mustard Sauce:
- 250ml Cream
- 1 tbsp Dijon mustard
- 2 tbsp Wholegrain mustard
- 2 tbsp Chopped chives
For the Roasted Apples:
- 3 Apples, peeled, cored, and quartered
- 30g Unsalted Butter
- 20ml Maple syrup
- Splash of sherry vinegar (or substitute with apple cider vinegar or white wine vinegar)
Method
- Place the pork tomahawks in a bowl and add olive oil, garlic, rosemary, and cracked pepper. Marinate for 3-4 hours or overnight, if possible.
- Heat a heavy-based frying pan over medium-high heat. Add a splash of olive oil. Carefully place the pork tomahawk in the pan and sear for 3 minutes on one side, until golden. Turn the pork over and sear the other side for another 3 minutes.
- Transfer to a roasting tray and finish cooking in a preheated oven at 180°C (350°F) for 15 minutes, or until cooked through.
- Boil the potatoes until tender. Drain and return them to the pot. Place the pot back on the stove for 2 minutes to allow any excess water to evaporate.
- Mash the potatoes until smooth, ensuring there are no lumps.
- In a separate pan, sauté the chopped kale until soft. Add the cream, season with salt and pepper, and fold it through the mashed potatoes.
- In a pan, melt the butter and sauté the apples until they begin to take on a little colour.
- Add the maple syrup and cook for an additional 2 minutes. Deglaze the pan with a splash of sherry vinegar (or an alternative such as apple cider vinegar or white wine vinegar).
- In a small saucepan, combine the cream and both mustards. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer until the sauce thickens and coats the back of a spoon.
- Stir in the chopped chives just before serving. Serve the juicy salt-aged pork Tomahawk alongside the creamy colcannon mash, roasted apples, and drizzle with the rich mustard sauce for a truly comforting, flavour-packed meal.
30 minutes
Prep Time
30 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
SuperValu Signature Tastes Irish Salt Aged Pork Tomahawks (600 g)
Save €2
€5.99 was €7.99€9.98/kg was €13.32/kg
was €13.32/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Daily Basics Olive Oil (750 ml)
€3.75
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Irish Rooster Potatoes (2 kg)
€3.79€1.90/kg
Not Available
SuperValu Kale (200 g)
€1.49€7.45/kg
Maille Dijon Mustard (215 g)
€3.85€17.91/kg
Maille Mustard Wholegrain Original (210 g)
€4.09€19.48/kg
SuperValu Fresh Chives (20 g)
€1.19€59.50/kg
SuperValu Pink Lady Apples (6 Piece)
€2.99€0.50 each
SuperValu Irish Unsalted Butter (227 g)
€2.29€10.09/kg
SuperValu Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
SuperValu White Wine Vinegar (500 ml)
€1.50€3.00/l
Recipe
By Gareth Mullins
Ingredients
- 1 Signature Taste Irish Salt Aged Pork Tomahawks 600g
- 2 Cloves garlic, crushed
- 1 Sprig rosemary
- Splash of olive oil
- 1 Cracked black pepper
For the Colcannon Mash:
- 500g Potatoes
- 100ml Cream
- 1 Bunch curly kale, finely chopped
For the Mustard Sauce:
- 250ml Cream
- 1 tbsp Dijon mustard
- 2 tbsp Wholegrain mustard
- 2 tbsp Chopped chives
For the Roasted Apples:
- 3 Apples, peeled, cored, and quartered
- 30g Unsalted Butter
- 20ml Maple syrup
- Splash of sherry vinegar (or substitute with apple cider vinegar or white wine vinegar)
Method
- Place the pork tomahawks in a bowl and add olive oil, garlic, rosemary, and cracked pepper. Marinate for 3-4 hours or overnight, if possible.
- Heat a heavy-based frying pan over medium-high heat. Add a splash of olive oil. Carefully place the pork tomahawk in the pan and sear for 3 minutes on one side, until golden. Turn the pork over and sear the other side for another 3 minutes.
- Transfer to a roasting tray and finish cooking in a preheated oven at 180°C (350°F) for 15 minutes, or until cooked through.
- Boil the potatoes until tender. Drain and return them to the pot. Place the pot back on the stove for 2 minutes to allow any excess water to evaporate.
- Mash the potatoes until smooth, ensuring there are no lumps.
- In a separate pan, sauté the chopped kale until soft. Add the cream, season with salt and pepper, and fold it through the mashed potatoes.
- In a pan, melt the butter and sauté the apples until they begin to take on a little colour.
- Add the maple syrup and cook for an additional 2 minutes. Deglaze the pan with a splash of sherry vinegar (or an alternative such as apple cider vinegar or white wine vinegar).
- In a small saucepan, combine the cream and both mustards. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer until the sauce thickens and coats the back of a spoon.
- Stir in the chopped chives just before serving. Serve the juicy salt-aged pork Tomahawk alongside the creamy colcannon mash, roasted apples, and drizzle with the rich mustard sauce for a truly comforting, flavour-packed meal.