- Step 1
Preheat oven to 180°C. Combine cream and mustard in a small bowl. Cover with plastic wrap and place in the fridge until required.
- Step 2
Roll pork in mustard seeds, pressing to evenly coat. Place in the fridge.
- Step 3
Combine sweet potato and egg in a bowl. Divide the mixture into 4 equal portions and roll each into a ball. Heat 2 tablespoons of oil in a large non-stick frying pan over high heat. Add balls to pan and use an egg lifter to flatten each into a 10cm (diameter) cake. Cook, uncovered, for 2 minutes each side or until golden brown. Transfer to a roasting pan. Add squash pieces and brush with 2 teaspoons of oil. Roast in preheated oven for 10-12 minutes or until cakes are crisp and squash is tender.
- Step 4
Meanwhile, heat remaining oil in frying pan over medium-high heat. Add pork and cook, turning occasionally, for 5 minutes or until sealed. Transfer to a baking tray and cook in oven for 10 minutes or until just cooked through. Cover loosely with foil and set aside for 3-4 minutes to rest.
- Step 5
Cut each pork piece into 6 slices. Place potato cakes on plates and top with pork slices. Scatter over squash and drizzle with the Dijon cream.