Honey and mustard pork

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

with herby roasties and roasted garlic sauce

Ready in around 25 mins

RECIPE FACT:

Garlic is one of the oldest food flavourings. 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:

1. TO COOK THE POTATOES:
Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray. Pour over the rosemary and thyme oil then toss to coat. Season with salt and pepper and cook in the oven for 20-25 mins.
2. TO COOK THE SWEET STEM BROCCOLI AND PEAS:
Trim the ends off the sweet stem broccoli and discard. When the water is boiling, add the sweet stem broccoli and cook for 2 mins. Add the peas and cook for a further 1 min. Drain into a colander, drizzle with olive oil and season with salt and pepper then place into a serving bowl.
3. TO COOK THE PORK MEDALLIONS:
Remove the pork medallions from their packaging and pat dry with paper towel. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the pork medallions and cook for 2-3 mins on each side or until cooked through. Remove from the heat then pour over the honey and mustard glaze and turn the pork to coat well.
TO SERVE:
Smear the roasted garlic and herb sauce onto plates. Top with the vegetables, rosemary and thyme roasties and honey and mustard pork medallions. Drizzle over any remaining honey and mustard glaze.