Honey and Mustard Glazed Pork
with Lentils
An apple a day keeps the doctor away – at least that’s what they claim! With carrot, celery, lentils and rocket added to the mix, this dish is absolutely loaded with both flavour and nutrition. Now for the decadent part... we have taken the finest pork in the land and glazed it (generously) with the sweetness that only honey can pull off and the warmth of mustard. You are in for a treat!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Pork Medallion
2
Carrot
2
Celery Stick
(Contains Celery)
2
Braeburn Apple
1
Sage
2
Honey
2
Wholegrain Mustard
(Contains Mustard)
2
Red Wine Vinegar
(Contains Sulphites)
2
Green Lentils
2
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 180 degrees. Take the pork out of your fridge so it reaches room temperature.
Peel the carrot and slice it in half lengthways. Cut each half into four long strips then chop widthways into tiny pieces (less than ½cm if possible!). Slice the celery lengthways into four thin strips. Chop the strips widthways into tiny cubes - the same size as your carrot. Peel the apple and remove the core (the easiest way is to cut it into quarters lengthways through the core, then cut the core from each piece). Chop your apple into ½cm pieces. Remove the sage leaves from their stalks and finely chop.
Next, sprinkle a good pinch of salt and pepper over both sides of your pork. Heat a splash of olive oil in a frying pan on medium-high heat. Once the oil is really hot, gently add your pork and cook for 2 mins on each side until just browned.
Transfer your pork to a baking tray - keep your frying pan! Mix together the honey and wholegrain mustard with a drizzle of oil and spread half of it over your pork. Cook your pork on the top shelf of your oven for 10-12 mins until cooked through. Tip: The pork is cooked when it is no longer pink in the middle!
While your pork is in your oven, heat another splash of olive oil in the same frying pan on medium heat (if there is still lots of oil left in the pan from the pork, don’t worry about adding more). Add your carrot, celery and apple with a pinch of salt and cook for 6-7 mins, until your veggies just start to soften.
Add the red wine vinegar and let it bubble away. Drain and rinse the lentils before adding them to the pan along with your sage. Gently stir everything together for 1 minute and then remove from the heat. Test for seasoning and add a little more salt if you need to lift the flavour.
Remove your pork from your oven and immediately pour over the remaining honey mustard glaze. Cover and leave to rest for a few mins to let the juices redistribute around your pork (keeping it nice and moist).
Cut your pork into thin slices. Serve your lentils in bowls with a handful of rocket on top followed by your pork. Pour any remaining juices and honey mustard glaze over the dish and enjoy!
