Honey and mustard pork

Name: Honey and mustard pork
SKU: RecipeD_4_W259
Price: 1.00 NZD

with rosemary & thyme roasties, broccolini, green beans and a garlic and herb sauce

Ready in around 25 mins

RECIPE FACT:

Angelina Jolie stayed at Bury when filming Tomb raider

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake); Boil the kettle
1. TO COOK THE POTATOES:

Empty pack of steamed potatoes onto an oven tray lined with baking paper. Pour over the rosemary & thyme oil and toss to coat. Season with salt and pepper and cook in pre-heated oven for 20 mins.
2. TO COOK THE PORK MEDALLIONS:

Remove the pork medallions from their packaging and pat dry with paper towel. Heat 1 tbsp of oil in non-stick frying pan over a medium-high heat and once hot add the pork medallions. Cook on each side for 3-4 mins then pour over the honey and mustard glaze and cook for a further 1 min. Set aside honey and mustard glazed pork on a plate to rest and cover to keep warm.
3. TO COOK THE BROCCOLINI AND GREEN BEANS:

Using the hot water from the kettle bring a pot of salted water to the boil over a high heat. Trim the ends off the broccolini and discard. Trim the ends off the green beans and discard. When water is boiling add broccolini and green beans and cook for 3 mins. Drain into a colander, drizzle with olive oil and season with salt and pepper.
TO SERVE:

Smear some roast garlic and herb sauce onto your plates. Top with veggies, rosemary and herb roasties and honey and mustard pork medallions. Drizzle over any remaining honey and mustard glaze.