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Serving-size is also a important factor of your diet plan. You should compare the sum of that food that you normally eat into the serving size recorded on the label. Eating large servings or portions may result in excess fat gain.

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How to make Mustard pork with garlic butter vegetables

Yield = 4
Prep time: 0:10
Cook time: 0:50
Total time: 1:00

Ingredients

  • 1kg chat potatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon wholegrain mustard
  • 2 teaspoons smoked paprika
  • 4 pork cutlets (see note)
  • 1 brown onion, halved, cut into wedges
  • 1 bunch baby (Dutch) carrots, trimmed, peeled
  • 60g butter
  • 2 garlic cloves, crushed
  • 1 bunch asparagus, trimmed
  • 3/4 cup frozen peas
  • 2 tablespoons lemon juice
  • 1/4 cup small fresh dill sprigs
  • 1/4 cup fresh flat-leaf parsley leaves

Method

  • Step 1 Preheat oven to 220C/200C fan-forced.
  • Step 2 Place potato on a large baking tray with sides. Drizzle with 1/2 the oil. Season well with salt and pepper. Roast for 30 minutes.
  • Step 3 Meanwhile, combine mustard and paprika in a small bowl. Rub mixture over both sides of pork cutlets. Season with salt and pepper.
  • Step 4 Add onion and carrot to potato on tray. Place pork on vegetables. Drizzle with remaining oil. Roast for 15 minutes.
  • Step 5 Combine butter and garlic in a small bowl. Add asparagus and peas to tray. Dot vegetables with garlic butter. Roast for 5 minutes or until vegetables are tender and pork is golden and just cooked through. Serve drizzled with lemon juice, and sprinkled with dill and parsley.