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Honey and Mustard Glazed Pork
Honey and Mustard Glazed Pork

Honey and Mustard Glazed Pork

with Apple Lentils

Recipe Development Team
Recipe Development TeamPublished on April 28, 2016

An apple a day keeps the doctor away – at least that’s what they claim! With carrot, celery, lentils and rocket added to the mix, this dish is absolutely loaded with both flavour and nutrition. Now for the decadent part... we have taken the finest pork in the land and glazed it (generously) with the sweetness that only honey can pull off and the warmth of mustard. You are in for a treat!

Tags:
Not Suitable for Coeliacs
Lactose Free
Allergens:
Celery
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

2

Pork Fillet

1

Carrot

1

Celery Stick

(Contains: Celery)

1

Bramley Apple

2

Sage

2

Honey

½

Wholegrain Mustard

(Contains: Mustard)

1

Organic Lentils

1

Wild Rocket

Nutritional information

/ per serving
Energy (kcal)504 kcal
Energy (kJ)2109 kJ
Fat14 g
of which saturates5 g
Carbohydrate51 g
Protein44 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Peeler
Grill Pan
Baking Tray
Mixing Bowl
Strainer
Plate

Cooking Instructions and Tips

1

Take the pork fillets out of your fridge to come to room temperature and pre-heat your oven to 180 degrees.

2

Peel and chop the carrot into tiny pieces (less than 1/2cm if possible). Slice the celery lengthways into strips (less than ½cm if possible), then chop the strips widthways into ½cm cubes. Peel the apple and remove the core (the easiest way is to cut it in quarters lengthways through the core, then cut the core from each piece). Chop the apple into ½cm pieces. Remove the sage leaves from their stalks and finely chop them.

3

Next cover the pork fillets with a good pinch of salt and pepper. Heat 1 tbsp of olive oil in a frying pan on medium-high heat. Once the oil is really hot (gently) add in the pork fillets and cook for 2 mins on each side until it has browned.

4

Mix together the honey and the mustard and spread half of it over the pork fillets. Transfer the pork fillets to a baking tray and cook in your oven for 12-15 mins (we prefer less time for a slightly pink finish). Keep the frying pan.

5

While the porkis in your oven, heat 2 tsp of olive oil in the frying pan you used for the pork on medium heat (if there is still lots of oil left in the pan from the pork, don’t worry about adding more). Add in the carrot, celery, apple and sage with ¼ tsp of salt and a few good grinds of pepper and cook for 5 mins.

6

Drain and rinse the lentils before adding them to the pan. Gently stir everything together for 1 minute and then remove the mixture from the heat. Test for seasoning and add a little more salt if you need to lift the flavour.

7

Remove the pork from your oven and immediately pour over your remaining honey glaze. Cover and leave it to rest for a few minutes to let the juices redistribute around the fillet (keeping it nice and moist).

8

Once the lentils have cooled down, gently fold the rocket through them. Slice your pork into around eight thin slices and serve it on top of your lentils, pouring any remaining juices and glaze from your pork over the dish.

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