Mustard & rosemary pork with roast pears

Photography by Rob Palmer

Start the week with a mustard and rosemary pork meal that combines sweet and savoury flavours.

Cooking Time

30 minutes

Ingredients (serves 4)

• 4 Beurre Bosc pears, unpeeled, cored, cut into 2cm-thick wedges
• 2 red onions, cut into thick wedges
• Olive oil spray
• 2 tbs balsamic vinegar
• 2 tbs wholegrain mustard
• 2 tsp chopped fresh rosemary
• 1 tsp finely grated lemon rind
• 1 tbs olive oil
• 4 (about 125g each) pork loin steaks
• 100g baby spinach leaves
• Steamed green round beans, to serve

Method

1. Preheat oven to 200°C. Line two baking trays with non-stick baking paper. Place pear and onion on one of the trays. Spray with oil. Drizzle with half the vinegar. Bake for 25 minutes or until the pears are golden and tender.

2. Meanwhile, combine the mustard, rosemary and lemon rind in a bowl. Heat the olive oil in a large non-stick frying pan over high heat. Cook the pork for 2 minutes each side or until golden. Remove from heat. Spread one side of each pork steak with mustard mixture. Transfer to the second baking tray. Bake for 6-7 minutes or until cooked through.

3. Place the pear, onion, spinach and remaining vinegar in a bowl, and toss to combine. Divide pear mixture and pork steaks among serving plates. Serve with beans