Name: Mustard pork with balsamic pears
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2
Ingredients: 500 gram boneless pork loin; 1 tablespoon salt; 2 clove garlic, crushed; 2 tablespoon mustard powder; 1 teaspoon finely chopped thyme; 1 teaspoon finely chopped rosemary; 2 tablespoon vegetable or olive oil; 1/4 cup balsamic vinegar; 20 gram butter; 1 red onion, halved, cut into wedges; 2 pears, unpeeled, cored, stems intact, cut into wedges; wilted spinach, to serve

Ingredients

500 gram boneless pork loin

1 tablespoon salt

2 clove garlic, crushed

2 tablespoon mustard powder

1 teaspoon finely chopped thyme

1 teaspoon finely chopped rosemary

2 tablespoon vegetable or olive oil

1/4 cup balsamic vinegar

20 gram butter

1 red onion, halved, cut into wedges

2 pears, unpeeled, cored, stems intact, cut into wedges

wilted spinach, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Remove rind from pork, leaving fat intact. Place pork, fat-side up, on a wire rack in a large roasting pan. Pour 1 cup water into pan.

3.Combine salt, garlic, mustard, thyme, rosemary and half of the oil in a bowl. Using hands, rub herb mixture over pork. Bake 30 minutes, or until golden.

4.Reduce oven temperature to 160°C (140°C fan-forced). Bake further 25-30 minutes, or until cooked (juices will run clear when thickest part of pork is pierced with a skewer). Remove from oven. Cover with foil; rest 5 minutes. Carve pork.

5.Meanwhile, place vinegar in a small saucepan. Bring to the boil over high heat. Boil 2 minutes, or until reduced by half. Remove from heat.

6.Melt butter and remaining oil in a frying pan over moderate heat. Add onion and pear. Reduce heat to low. Cook, stirring, 5 minutes, or until pear is tender. Stir in vinegar reduction. Season.

7.Serve pork with pear mixture and spinach.

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Ingredients

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