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Sticky honey pork with roast parsnip and pear salad

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 3 (about 380g) parsnips, peeled, chopped
  • 2 Beurre Bosc pears, cut into wedges
  • 1 red onion, cut into thin wedges
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon orange juice
  • 3cm piece fresh ginger, peeled, cut into matchsticks
  • 1 tablespoon white balsamic vinegar
  • 4 French trimmed pork cutlets
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon dried chilli flakes, optional
  • 2 witlof, leaves separated


  • 1
    Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper. Place parsnip, pear and onion on tray. Drizzle with 1 tbs of the oil. Season. Roast for 35 minutes or until golden and tender.
  • 2
    Meanwhile, combine the honey, juice, ginger and vinegar in a bowl.
  • 3
    Drizzle pork with remaining oil and season. Heat an ovenproof frying pan over medium-high heat. Cook pork, turning, for 5 minutes or until golden. Set aside to cool for 1 minute. Pour honey mixture over pork. Bake for 5 minutes or until just cooked through. Transfer pork to a plate. Rest for 4 minutes.
  • 4
    Bring honey mixture to boil over medium-high heat. Stir in mustard and chilli, if using. Simmer for 1 minute or until thickened slightly.
  • 5
    Divide witlof and parsnip mixture among plates. Top with pork. Drizzle with honey glaze.

Source: taste.com.au


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