Name: Honey-mustard pork with roasted roots
Total time: 2400 s
Yield: 4
Ingredients: 3 tablespoon single apiary honey; 1 tablespoon wholegrain mustard; 2 clove garlic; 1 lemon; 450 gram British free range pork loin steak; 300 gram baby new potato; 2 carrot; 3 parsnip; 3 sprig rosemary; 125 gram kale

Step 1

Preheat the oven to 200°C/180°C fan. Line a large baking tin with parchment. In a small bowl, mix the Collection single apiary pure British honey (65 g) , mustard (15 g) , crushed garlic (2 cloves) and lemon juice (1) . Season with salt and pepper.

Step 2

Coat the pork loins (450 g) in the honey and mustard mix. Arrange the potatoes (300 g) , carrot (2) and parsnip (3) in the lined baking tin. Add the rosemary leaves (3 sprigs) , drizzle with 1 tsp olive oil and season.

Step 3

Place the pork on top and cook for 40 minutes, basting halfway through, until the pork is cooked through and the vegetables are crisp.

Step 4

Steam the kale (125 g) according to the pack instructions. Serve the pork and veggies with the steamed kale and drizzle over the cooking juices.

Honey-mustard pork with roasted roots

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