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How to make Honey mustard pork with warm apple and pear salsa

Yield = 4
Prep time: 2:35
Cook time: 0:35
Total time: 3:10

Ingredients

  • 4 pork loin cutlets
  • 2 pink lady apples, diced
  • 2 josephine pears, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 small lemon, juiced
  • 2 tablespoons brown sugar
  • 2 roma tomatoes, quartered, deseeded, thinly sliced
  • 2 teaspoons balsamic vinegar
  • 1/4 cup olive oil
  • mixed salad leaves, to serve

Honey-mustard marinade

  • 1 cup apple juice
  • 1/4 cup honey
  • 1 clove garlic, crushed
  • 1 tablespoon dijon mustard
  • 1 tablespoon wholegrain mustard

Method

  • Step 1 Make honey-mustard marinade: Combine all ingredients in a ceramic dish. Whisk until honey is dissolved.
  • Step 2 Add pork to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
  • Step 3 Preheat oven to 200°C. Combine apples, pears, onion, 1 tablespoon of lemon juice and brown sugar in a bowl. Stir to coat. Transfer to a lightly-greased roasting pan. Roast for 15 minutes or until light golden and almost tender. Remove to a bowl. Add tomatoes, vinegar and 2 tablespoons of oil. Season with salt and pepper. Toss to coat.
  • Step 4 Meanwhile, preheat barbecue plate on medium heat. Drizzle with remaining oil. Remove pork from marinade. Barbecue pork for 6 to 8 minutes each side or until just cooked through. Remove to a plate. Cover and stand for 5 minutes. Spoon salsa onto plates. Top with pork. Serve with salad leaves.