Maple mustard glazed pork

Name: Maple mustard glazed pork
Cook time: 20 min
Yield: 4
Cuisine: North America

with ranch 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 world’s supply of the naturally sweet sap.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE APPLE SLAW:
Place the coleslaw into a salad bowl. Slice the apples into quarters and remove the core, then slice finely 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 onion finely on the diagonal. Spray a non-stick frying pan with oil and place over a medium-heat. Once hot, add the spring onions and steamed quinoa, season with salt and cook for 2-3 mins, stirring regularly. 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 then season with salt and pepper and cook for 1-2 mins on each side – a little longer if your medallions are a thicker cut. Pour the maple 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 the quinoa and apple slaw onto plates. Top with sliced maple and mustard glazed pork, pouring over any remaining glaze from the pan. Dollop with remaining ranch dressing then sprinkle with smoky sunflower seeds and remaining mint.