Honey mustard pork with roasted pear salad
3 medium, beurre bosc
500 g, halved
Whole grain mustard
Pork fillet or tenderloin, raw
500 g, fat trimmed
100 g, halved
2 cup(s), (60g)
1 x 3 second spray(s)
- 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.
- Meanwhile, combine oil, honey, mustard and thyme in large shallow bowl. Add pork and turn to coat.
- 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.
- 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.