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Photo of Honey mustard pork with asparagus and bean salad by WW

Honey mustard pork with asparagus and bean salad

Total Time
3 hr 35 min
20 min
15 min
This ain’t any old pork dish! After hours of marinating in honey, mustard and soy, this pork is brimming with flavour. The whole family will be fighting over the last drizzle of pan juices!


Soy sauce

1 tbs

Whole grain mustard

1 tbs

Whole grain mustard

2 tsp, extra for dressing


1 tbs

Pork butterfly steak, raw

480 g, (buy 4x150g), fat trimmed

Green string beans

100 g, chopped


1 bunch(es), chopped

Lemon juice

2 tbs

Mixed salad leaves

2½ cup(s), (50g)

Flaked almonds

2 tbs, toasted

Olive oil

2 tsp


  1. Combine 1 tablespoon mustard, honey and soy in a shallow glass or ceramic dish. Add pork and turn to coat. Cover and place in fridge for 3 hours.
  2. Boil, steam or microwave beans and asparagus until tender. Drain. Rinse under cold water. Drain. Whisk juice and remaining mustard in a large bowl. Add beans, asparagus, salad mix and almonds and toss gently to combine.
  3. Heat oil in a large non-stick frying pan over medium heat (see tip). Add pork and cook for 3 minutes each side or until browned and cooked through. Drizzle pork with pan juices and serve with salad.


SERVING SUGGESTION: Roast potatoes and pumpkin. Preheat oven to 200°C or 180°C fan-forced. Place 12 small (40g each) kipfler potatoes (halved lengthways) and 700g Japanese pumpkin (cut into wedges) on a baking tray. Lightly spray with oil. Bake for 45 minutes or until golden and tender. TIP: Don’t be tempted to cook the pork on high heat as the honey marinade may start to burn.