Honey mustard pork with roasted pear salad
4
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
The sweetness of the baked pears are an ideal accompaniment for this mustard-doused pork.
Ingredients
Pear(s)
3 medium, beurre bosc
Baby potatoes
500 g, halved
Olive oil
1 tbs
Honey
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)
Instructions
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.
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