The sweetness of the baked pears are an ideal accompaniment for this honey mustard pork. Serve with a refreshing roasted pear salad.
3 medium fresh pear (beurre bosc pears work best)
500g baby potatoes, halved
1 tablespoon olive oil
2 tablespoons honey
1 tablespoon wholegrain mustard
1 teaspoon fresh thyme
500g trimmed pork fillet, fat trimmed
100g cherry tomato, halved
2 cups baby spinach leaves, (60g)
Read: Healthy apple and raspberry crumble
Preheat oven to 220°C or 200°C fan-forced. Place pears and potatoes in large baking dish. Lightly spray with oil and toss to coat. Roast for 40–45 minutes or until golden and tender.
Meanwhile, combine oil, honey, mustard and thyme in large shallow bowl. Add pork and turn to coat.
Line a frying pan with baking paper (see tip) and heat over medium-low heat. Cook pork, turning, for 12–15 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Rest pork for 5 minutes before slicing thickly.
Place tomatoes and spinach in a medium bowl. Add roasted pears and potatoes and toss to combine. Drizzle pork with pan juices and serve with roasted pear salad.
To lower the glycemic index (GI) of this recipe try substituting the baby potatoes with orange sweet potato.
Beurre bosc pears have a rough brown skin with a sweet white flesh and are perfect for roasting. If unavailable, use williams or corella pears.
Do you like fruit with savoury dishes? What’s your favourite summer salad? Why not leave your tips in the comment section below?