|10 min||20 min||30 min||5|
|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|
|800 gm||Pork, sirloin (boneless), lean (cut into 5 medallions)|
|1 medium||Red onion (cut into wedges)|
|5 medium potato(es)||Sweet potato (peeled, cut into 1/2-inch slices)|
|2 tbsp||Parmesan cheese, grated|
1. Cook sweet potatoes in boiling salted water for 5 minutes or until par-cooked. Drain. Refresh in cold water and drain again.
2. Preheat oven to 200C/400F. Combine mustard, thyme and honey in a small bowl. Season to taste with salt and pepper.
3. 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.
4. Transfer pan to oven. Cook for 5-7 minutes or until pork is cooked through.
5. Meanwhile, heat remaining oil in a large frying pan over medium heat. Add sweet potatoes and cook, turning, for 5 minutes or until browned.
6. Remove from heat. Add parmesan. Season to taste and toss to combine.
7. Divide sweet potato among plates. Top with pork medallions. Spoon over mustard glaze and onion. Serve.
For Dairy-Free - omit the parmesan cheese
is high in fiber and a great source of vitamin C and beta carotenes
is rich in B12, potassium and iron and may help to maintain muscle mass