Honey-mustard glazed pork with baked apples
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Time to make:
40 mins (Hands-on time: 10 mins, Cooking time: 30 mins), plus 5 mins resting
$3.90 per serve
(at time of publication)
Full ingredients list:
1 tablespoon canola oil
500g pork tenderloin, trimmed
2 Granny Smith apples, each cored and cut into 8 wedges
4 eschalots, peeled, halved, sliced into thick wedges
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon reduced-salt soy sauce
2 teaspoons apple cider vinegar or white wine vinegar
2 cups salad leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Heat canola oil in a large flameproof frying pan set over high heat. Add pork to pan; cook, turning every minute, for 5–10 minutes, or until well browned all over.
Step 2 Remove pork from frying pan and set aside. Add apple and eschalot wedges to pan; cook for 2–3 minutes, or until apples brown slightly and eschalots soften. Remove pan from heat.
Step 3 Combine honey, mustard, soy sauce and vinegar in a small dish to make glaze. Brush or rub glaze all over reserved browned pork. Put pork on apples and eschalots in pan and transfer to oven. Roast for 12–15 minutes. (Roasting time will depend on pork thickness.)
Step 4 Remove frying pan from oven and transfer pork to a chopping board; leave to rest for 5 minutes.
Step 5 Carve pork and divide among serving plates with apples and eschalots. Spoon pan juices onto plates, add several salad leaves to each and serve.
About this recipe
First published: July 2014