Honey Mustard Pork with Roasted Pear Salad
- Serves 4
- 10 Ingredients
- 15 Minutes Prep
- 40 Minutes Cook
- Energy 1764kJ
- Protein 33.1g
- Fat (total) 7.5g
- - Saturated Fat 1.4g
- Carbohydrate (total) 46.4g
- - Sugar 30.5g
- Fibre 8.8g
- Sodium 165mg
3 medium fresh pear (beurre bosc pears work best)
500g baby potatoes, halved
1 tablespoon olive oil
2 tablespoons honey
1 tablespoon wholegrain mustard
1 teaspoon fresh thyme
500g trimmed pork fillet, fat trimmed
100g cherry tomato, halved
2 cups baby spinach leaves, (60g)
1 x 3 second spray(s) oil spray
- Preheat oven to 220°C or 200°C fan-forced. Place pears and potatoes in large baking dish. Lightly spray with oil and toss to coat. Roast for 40–45 minutes or until golden and tender.
- Meanwhile, combine oil, honey, mustard and thyme in large shallow bowl. Add pork and turn to coat.
- Line a frying pan with baking paper (see tip) and heat over medium-low heat. Cook pork, turning, for 12–15 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Rest pork for 5 minutes before slicing thickly.
- Place tomatoes and spinach in a medium bowl. Add roasted pears and potatoes and toss to combine. Drizzle pork with pan juices and serve with roasted pear salad.
Dietitian Notes / Recipe Tips
To lower the glycemic index (GI) of this recipe try substituting the baby potatoes with orange sweet potato.
Beurre bosc pears have a rough brown skin with a sweet white flesh and are perfect for roasting. If unavailable, use williams or corella pears.
Recipe and image kindly provided by Weight Watchers. For more recipes visit www.weightwatchers.com.au
Note: 9 SmartPoints VALUES PER SERVE