Honey and mustard pork

Name: Honey and mustard pork
Cook time: 25 min
Yield: 4

with herby roasties and a roasted garlic sauce

Ready in around 25 mins

RECIPE FACT:

Garlic is one of the oldest food flavorings. Archaeological records shows that it was used in Neolithic times, more than 7,000 years ago.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

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

Line an oven tray with baking paper. Empty the pack of steamed potatoes onto the tray. Pour over the rosemary & thyme oil and toss to coat. Season with salt and pepper and cook in oven for 20-25 mins.
2. TO COOK THE COURGETTE AND PEAS:

Trim both ends off the courgettes and cut lengthways, then into 1cm chunks on the diagonal. Heat a drizzle of oil in a non-stick frying pan over a medium high heat. Once hot add the courgettes, season with salt and pepper and cook for 2-3 mins. Add the peas and cook for a further 1 min. Remove from the pan and cover to keep warm.
3. TO COOK THE PORK MEDALLIONS:

Remove the pork medallions from their packaging and pat dry with paper towel. Place a drizzle of oil back in the non-stick frying pan over a medium-high heat, once hot add the pork medallions. Cook on each side for 2-3 mins or until cooked through. Remove from the heat then pour over the honey and mustard glaze and turn the pork to coat.
TO SERVE:

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