Maple and mustard glazed pork

Name: Maple and mustard glazed pork
Cook time: 20 min
Yield: 1

with ranch dressed quinoa and apple slaw

Ready in around 20 mins

RECIPE FACT:

Quebec in Canada is the largest producer of maple syrup and provides three-quarters of the worlds supply of the naturally sweet sap.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE APPLE SLAW:

Place the sliced red and green cabbage into a salad bowl. Peel the carrot. Using only half make ribbons by pulling a peeler full length along the carrot, rotating after each peel. Add the ribbons to the salad bowl. Grate half the apple and add to the bowl. Remove the mint leaves from their stalks, roughly chop and add half to the bowl. Toss to combine.
2. TO WARM THE QUINOA:

Spray a non-stick frying pan with oil and place over a medium heat. Once hot add the steamed quinoa, season with salt and cook stirring regularly for 2-3 mins. Remove from the heat and allow to cool slightly, then add to the slaw. Just before serving add the ranch dressing and toss to combine.
3. TO COOK THE MAPLE AND MUSTARD PORK:

Remove the pork medallions from their packaging and pat dry with a paper towel. Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add the pork medallions, season with salt and pepper and cook for 1-2 mins each side – a little longer if your medallions are a thicker cut. Pour the maple and mustard glaze over the pork and cook for a further 30-60 secs. Let the pork rest for 2-3 mins before slicing.
TO SERVE:

Spoon quinoa and apple slaw onto a plate. Top with sliced maple and mustard glazed pork. Sprinkle with smoky seeds and remaining mint.