Name: Orange and mustard pork
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 500g carrots, peeled, cut into 3cm pieces; 500g orange sweet potato, peeled, cut into 3cm pieces; olive oil cooking spray; 4 (100g each) pork butterfly steaks, trimmed; 3 oranges, juiced; 191.25 gm salt reduced chicken style liquid stock; 23.40 gm wholegrain mustard; 7.20 gm yellow box honey (see note); 200g green beans, steamed, to serve

Orange and mustard pork

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Whip up this addictive honey mustard pork for an easy weeknight staple.

Ingredients:

500g carrots, peeled, cut into 3cm pieces
500g orange sweet potato, peeled, cut into 3cm pieces
olive oil cooking spray
4 (100g each) pork butterfly steaks, trimmed
3 oranges, juiced
191.25 gm salt reduced chicken style liquid stock
23.40 gm wholegrain mustard
7.20 gm yellow box honey (see note)
200g green beans, steamed, to serve

Instructions:

In a saucepan, simmer sweet potatoes and carrots in cold water until tender. Drain, then mash until nearly smooth. Season with pepper.
In a non-stick frying pan, lightly spray with oil and heat over medium heat. Cook pork for 1 to 1 1/2 minutes on each side until just cooked through. Transfer to a plate, loosely cover with foil, and let rest for 5 minutes.
Pour in 3/4 cup orange juice, stock, mustard, and honey into the pan. Stir well to deglaze the pan. Increase heat to high and simmer for 8 to 10 minutes until the sauce is reduced and thickened. Season with pepper to taste.
Divide the mashed potatoes among plates. Top with the pork and generously spoon the sauce over everything. Serve with a side of beans.

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