Honey mustard pork with asparagus and bean salad
2 tsp, extra for dressing
Trimmed pork butterfly steak
480 g, (buy 4x150g), fat trimmed
100 g, chopped
1 bunch(es), chopped
Mixed salad leaves
2½ cup(s), (50g)
2 tbs, toasted
- 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.
- 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.
- 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.