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10 minutes
10 minutes
20 minutes
- 3 carrots, peeled, cut into wedges
- 3 parsnips, peeled, cut into wedges
- 40g butter
- 4 (120g each) pork loin medallions
- 57.20 gm honey
- 23.40 gm wholegrain mustard
- Rocket leaves, to serve
- In a microwave-safe dish, combine carrot, parsnip, and 2 tablespoons of cold water. Cover and microwave on high for 5 minutes. Then, drain.
- Melt half of the butter in a large frying pan over medium heat. Sear pork for 2 to 3 minutes on each side until fully cooked. Transfer to a plate and cover to stay warm.
- Combine honey, mustard, and the rest of the butter in the pan. Stir well. Lower the heat and add carrot and parsnip. Cover and simmer for 2 to 3 minutes until tender. Plate the carrot and parsnip, then add pork on top. Serve with rocket leaves.
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