Name: Mustard & rosemary pork with roast pears
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 4 Beurre Bosc pears, unpeeled, cored, cut into 2cm-thick wedges; 2 red onions, cut into thick wedges; Olive oil spray; 40.00 ml balsamic vinegar; 46.80 gm wholegrain mustard; 2 tsp chopped fresh rosemary; 1 tsp finely grated lemon rind; 18.20 gm olive oil; 4 (about 125g each) pork loin steaks; 100g baby spinach leaves; Steamed green round beans, to serve

Mustard & rosemary pork with roast pears

0 Likes

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Kick off the week with a flavorful mustard and rosemary pork dish, blending sweet and savory tastes.

Ingredients:

4 Beurre Bosc pears, unpeeled, cored, cut into 2cm-thick wedges
2 red onions, cut into thick wedges
Olive oil spray
40.00 ml balsamic vinegar
46.80 gm wholegrain mustard
2 tsp chopped fresh rosemary
4 (about 125g each) pork loin steaks
100g baby spinach leaves
Steamed green round beans, to serve

Instructions:

Preheat the oven to 200°C. Line two baking trays with non-stick baking paper. Arrange the pear and onion on one of the trays. Lightly spray with oil and drizzle with half of the vinegar. Bake for 25 minutes or until the pears are golden and tender.
In a bowl, mix mustard, rosemary, and lemon zest. Heat olive oil in a large non-stick frying pan over high heat. Sear the pork for 2 minutes on each side until golden. Remove from heat. Spread the mustard mixture on one side of each pork steak. Transfer to the second baking tray and bake for 6-7 minutes until fully cooked.
In a bowl, combine the pear, onion, spinach, and remaining vinegar. Divide the mixture and pork steaks among serving plates. Serve with beans.

We use cookies

Similar Recipes

Pork with rosemary and mustard crust

Horseradish pork with rosemary and garlic potatoes

Peach Dijon Pork Chops

Maple mustard pork belly

Easy Maple-Mustard-Rosemary Ham Glaze