Pork medallions baked in a honey mustard sauce with onions, served with sweet potatoes
Ingredients
1/4 tsp
Black pepper
(for dressing)
1/4 tsp
Salt
(for dressing)
2 tsp
Thyme, fresh
(or 1 tsp dried, for dressing)
1/4 cup
Brown mustard
(for dressing)
2 tbsp
Honey
(or maple syrup, for dressing)
2 tbsp
Olive Oil, Extra Virgin
800 gm
Pork, sirloin (boneless), lean
(cut into 5 medallions)
1 medium
Red onion
(cut into wedges)
5 medium potato
Sweet potato
(peeled, cut into 1/2-inch slices)
2 tbsp
Parmesan cheese, grated
Instructions
Cook sweet potatoes in boiling salted water for 5 minutes or until par-cooked. Drain. Refresh in cold water and drain again.
Preheat oven to 200C/400F. Combine mustard, thyme and honey in a small bowl. Season to taste with salt and pepper.
Heat a large ovenproof frying pan over high heat. Add onion, cook for 2 minutes. Brush pork medallions with 1 tsp oil and season to taste. Add to hot pan with onion. Cook pork for 2 minutes each side or until browned. Add mustard mixture to pan. Turn pork to coat.
Transfer pan to oven. Cook for 5-7 minutes or until pork is cooked through.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Add sweet potatoes and cook, turning, for 5 minutes or until browned.
Remove from heat. Add parmesan. Season to taste and toss to combine.
Divide sweet potato among plates. Top with pork medallions. Spoon over mustard glaze and onion. Serve.
Notes:
For Dairy-Free - omit the parmesan cheese
Sweet Potato
is high in fiber and a great source of vitamin C and beta carotenes
Pork
is rich in B12, potassium and iron and may help to maintain muscle mass
