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Sticky honey pork with roast parsnip and pear salad
Sticky honey pork with roast parsnip and pear salad
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Savor the delicious blend of pear, honey, and Dijon in this cozy gluten-free salad.
Ingredients:
  • 3 (about 380g) parsnips, peeled, chopped
  • 2 Beurre Bosc pears, cut into wedges
  • 1 red onion, cut into thin wedges
  • 27.30 gm extra virgin olive oil
  • 57.20 gm honey
  • 21.00 gm orange juice
  • 3cm piece fresh ginger, peeled, cut into matchsticks
  • 20.00 ml white balsamic vinegar
  • 4 French trimmed pork cutlets
  • 2.95 gm Dijon mustard
  • 1/4 tsp dried chilli flakes, optional
  • 2 witlof, leaves separated
Instructions:
  • Preheat the oven to 190C/170C fan forced. Line a baking tray with baking paper. Spread parsnip, pear, and onion on the tray. Drizzle with 1 tablespoon of oil, season, and roast for 35 minutes until golden and tender.
  • In a bowl, mix together the honey, juice, ginger, and vinegar.
  • Drizzle the pork with the remaining oil and season it. Heat an ovenproof frying pan over medium-high heat. Cook the pork, turning occasionally, for 5 minutes until it's golden. Let it cool for 1 minute. Pour the honey mixture over the pork and bake for 5 minutes until it's just cooked through. Transfer the pork to a plate and let it rest for 4 minutes.
  • Bring the honey mixture to a boil over medium-high heat. Stir in the mustard and chili (if using) and simmer for 1 minute until slightly thickened.
  • Plate the witlof and parsnip mixture, then layer the pork on top. Finish by drizzling with the delectable honey glaze.

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