Honey and mustard pork

Name: Honey and mustard pork
Cook time: 25 min
Yield: 1
Cuisine: Bury St Edmonds, Suffolk, UK

with rosemary & thyme roasties, broccolini, peas 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 1 person

Cooking Instructions:

Before cooking:

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

Empty pack of steamed potato 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 PEAS:

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. When water is boiling add broccolini and cook for 2 mins then add the peas and cook for a further 1 min. Drain into a colander, drizzle with olive oil and season with salt and pepper.
TO SERVE:

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