Lemon Honey Pork

Lemon Honey Pork

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 25, 2018.
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With kumara feta crush and apple salad

Ingredients

KUMARA FETA CRUSH

  • 400g red kumara
  • 1½ teaspoons oil, for cooking (or use spray oil)
  • ¼ red onion
  • 2 tablespoons parsley
  • 50g feta cheese

LEMON HONEY PORK

  • 1 clove garlic
  • 550g lean pork sirloin steaks (at room temperature)
  • Zest of ½ lemon
  • Juice of ¼ lemon
  • 2 teaspoons pork spice
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons oil, for cooking (or use spray oil)
  • 2 teaspoons honey

TO SERVE

  • ¼ cup yoghurt (optional)

APPLE SALAD

  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 2 teaspoons mustard (e.g. Dijon, wholegrain)
  • ¾ teaspoon honey
  • 2-3 tablespoons yoghurt
  • Juice of ¼ lemon
  • ½ cos lettuce
  • 1 apple
  • 2 carrots
  • 1 capsicum
  • ¼ red onion (optional)

Steps

  1. Preheat oven to 210°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium-high (if using). Prepare lemon. Dice kumara 1-2cm, toss with oil on prepared tray and season. Roast for about 22-24 minutes.
  2. Finely dice red onion and finely chop parsley. Set aside in a medium bowl.
  3. Finely chop garlic and place in a bowl along with all remaining lemon honey pork ingredients (except oil and honey). Toss pork to coat and season. Set aside.
  4. In a large bowl, whisk together olive oil, vinegar, mustard, honey and yoghurt. Roughly chop lettuce; cut apple into quarters and thinly slice; grate carrots; thinly slice capsicum; very thinly slice red onion (if using). Add all to bowl with dressing and toss well to combine. Season to taste.
  5. Heat oil in a large fry-pan on medium-high heat. Cook pork for 3-4 minutes, turn and cook for about 4 minutes. Remove pan from heat and drizzle honey over pork. Quickly turn pork in pan to coat then set aside, covered, to rest. Alternatively, cook on BBQ.
  6. Add kumara to bowl with onion and parsley, lightly crush and fold through feta. Season to taste.
  7. Thinly slice lemon honey pork against the grain, reserving resting juices.
  8. TO SERVE divide apple salad and kumara feta crush between plates. Top with lemon honey pork and drizzle over resting juices and yoghurt (if using).

Nutritional Information

Energy 1758 kj
420 kcal
Protein 35.9g
Carbohydrate 38.0g
Fat 12.7g