Honey Mustard Pork Fillet

Tender pork with a luscious, tangy mustard dressing. This honey mustard pork made a perfect mid-week meal.

Serves 2 - 3

• Prep Time: 10 mins

• Cook Time: 25 mins

Ingredients

300g pork tenderloin fillet

300g potatoes, scrubbed and diced

250g tenderstem brocolli

1 yellow capsicum

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tbsp Italian herbs or oregano

salt and pepper

For the sauce: 1 tbsp wholegrain mustard

1 tbsp runny honey

1 tbsp soy sauce

2 cloves garlic, minced

2 tsp sriracha sauce

Method

Preheat the oven to 230°C.

Mix the sauce ingredients together.

Rinse the pork fillet and pat it dry with paper towel. Brush the sauce over the pork and set aside, retaining any leftover sauce.

Season the potatoes and brocolli with olive oil, salt, pepper, Italian herbs and garlic powder. Toss until evenly coated.

Lie the vegetables in layers on a baking tray, starting with the potato, then the capsicum, then the brocolli. Lie the pork fillet on top of the vegetables and brush generously with more sauce.

Slide the tray into the oven and cook for 30 minutes or until the pork registers 62° using a meat thermometer. Brush again with sauce halfway through cooking.

Cover the pork with foil and rest for 10 minutes before serving.