This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 250°C. Pat pork dry with paper towels.
2.In a small bowl, combine honey, mustard, garlic, rosemary, vinegar and oil.
3.Place the beans down the centre of a roasting pan and arrange the pork tenderloins on top. Drizzle with half the honey mustard glaze and roast for 25-30 minutes. Halfway through cooking, drizzle with remaining glaze.
4.When meat is done (pork should be at least 62°C on a meat thermometer), move to a carving board. Tent with foil to rest for 5 minutes before slicing.
5.Cut pork into thick slices and place over vegetables, pouring any accumulated juices over the top.
This is great served with mash. Use a meat thermometer to ensure meat is both safe to eat and cooked to perfection. Pork fillets or tenderloins are often sold in twos. For smaller households, halve the recipe and freeze one of the tenderloins for a different meal.
Note
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