Honey-mustard pork loin with roast carrots
Juicy pork steaks with a glossy honey-mustard glaze, roast carrots and potatoes.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Potato600 g
- Carrot400 g
- Sunflower oil3 tbsp
- Pork loin600 g
- Dijon mustard2 tbsp
- Honey1 tbsp
- Garlic1 clove
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 210 °C. Cut the potatoes and carrots into batons, toss with two tablespoons of oil and some salt and roast for 20 minutes.
Cut the pork into 1.5 cm thick steaks and season with salt and pepper. Sear them in the remaining oil in a frying pan over a high heat for 2 minutes on each side, until nicely browned.
Mix the mustard, honey and crushed garlic and spread it over the top of the steaks.
Lay the pork on top of the vegetables and roast for another 8–10 minutes, until just cooked through and the glaze is glossy.
Rest the meat for 3 minutes before serving so it keeps its juices.