Sticky honey pork with roast parsnip and pear salad

Enjoy the sweet taste of pear, honey and Dijon in this warm, gluten-free salad.

Recipe «Sticky honey pork with roast parsnip and pear salad» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 3 parsnips, peeled, chopped, 2 Beurre Bosc pears, cut into wedges, 1 red onion, cut into thin wedges, 1 1/2 tbsp extra virgin olive oil, 2 tbsp honey , 1 tbsp orange juice, 3cm piece fresh ginger, peeled, cut into matchsticks, 1 tbsp white balsamic vinegar , 4 French trimmed pork cutlets, 1/2 tsp Dijon mustard, 1/4 tsp dried chilli flakes, optional, 2 witlof, leaves separated.

Ingredients:

• 3 parsnips, peeled, chopped 
• 2 Beurre Bosc pears, cut into wedges 
• 1 red onion, cut into thin wedges 
• 1 1/2 tbsp extra virgin olive oil 
• 2 tbsp honey 
• 1 tbsp orange juice 
• 3cm piece fresh ginger, peeled, cut into matchsticks 
• 1 tbsp white balsamic vinegar 
• 4 French trimmed pork cutlets 
• 1/2 tsp Dijon mustard 
• 1/4 tsp dried chilli flakes, optional 
• 2 witlof, leaves separated 

Instructions

1. Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper. Place parsnip, pear and onion on tray. Drizzle with 1 tbs of the oil. Season. Roast for 35 minutes or until golden and tender.
2. Meanwhile, combine the honey, juice, ginger and vinegar in a bowl.
3. Drizzle pork with remaining oil and season. Heat an ovenproof frying pan over medium-high heat. Cook pork, turning, for 5 minutes or until golden. Set aside to cool for 1 minute. Pour honey mixture over pork. Bake for 5 minutes or until just cooked through. Transfer pork to a plate. Rest for 4 minutes.
4. Bring honey mixture to boil over medium-high heat. Stir in mustard and chilli, if using. Simmer for 1 minute or until thickened slightly.
5. Divide witlof and parsnip mixture among plates. Top with pork. Drizzle with honey glaze.