Honey mustard pork with asparagus and bean salad
3
Points®
Total time: 3 hr 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Soy sauce
1 tbs
Whole grain mustard
1 tbs
Whole grain mustard
2 tsp, extra for dressing
Honey
1 tbs
Pork butterfly steak, raw
480 g, (buy 4x150g), fat trimmed
Green string beans
100 g, chopped
Asparagus
1 bunch(es), chopped
Lemon juice
2 tbs
Mixed salad leaves
2½ cup(s), (50g)
Flaked almonds
2 tbs, toasted
Olive oil
2 tsp
Instructions
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.
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