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Photo of Honey mustard pork with roasted pear salad by WW

Honey mustard pork with roasted pear salad

Total Time
55 min
15 min
40 min
The sweetness of the baked pears are an ideal accompaniment for this mustard-doused pork.



3 medium, beurre bosc

Baby potatoes

500 g, halved

Olive oil

1 tbs


2 tbs

Whole grain mustard

1 tbs

Fresh thyme

1 tsp

Pork fillet or tenderloin, raw

500 g, fat trimmed

Cherry tomatoes

100 g, halved

Baby spinach

2 cup(s), (60g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Place pears and potatoes in large baking dish. Lightly spray with oil and toss to coat. Roast for 40–45 minutes or until golden and tender.
  2. Meanwhile, combine oil, honey, mustard and thyme in large shallow bowl. Add pork and turn to coat.
  3. Line a frying pan with baking paper (see tip) and heat over medium-low heat. Cook pork, turning, for 12–15 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Rest pork for 5 minutes before slicing thickly.
  4. Place tomatoes and spinach in a medium bowl. Add roasted pears and potatoes and toss to combine. Drizzle pork with pan juices and serve with roasted pear salad.


Beurre bosc pears have a rough brown skin with a sweet white flesh and are perfect for roasting. If unavailable, use williams or corella pears.