Maple & mustard glazed pork

Name: Maple & 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 coleslaw into a salad bowl. Slice the apple into quarters and remove the core, then slice finely half of 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:

Slice the spring onions finely on the diagonal. Spray a non-stick frying pan with oil and place over a medium-heat. Once hot add the spring onion and 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 half 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 plates. Top with sliced maple and mustard glazed pork. Dollop with remaining ranch dressing, sprinkle with smoky seeds and remaining mint.