Honey mustard pork

Honey mustard pork, honey recipe, brought to you by recipes+

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Honey mustard pork
  • 1 small cauliflower, cut into florets
  • 50 gram butter, chopped
  • 1/4 cup olive oil
  • 1 tablespoon ras el hanout
  • 2 teaspoon ground fennel
  • 2 teaspoon ground coriander
  • 50 gram rocket leaves
  • 2 tablespoon honey, warmed
  • 2 tablespoon wholegrain mustard
  • 2 300g pork loins
  • 2 tablespoon balsamic vinegar


Honey mustard pork
  • 1
    Preheat oven to 220°C/200°C fan forced. Cook cauliflower in a large saucepan of boiling water for 5 minutes or until just tender. Drain. Place cauliflower in a large roasting pan.
  • 2
    Melt butter and 2 tablespoons of the oil in a frying pan over moderate heat. Add ras el hanout, fennel and coriander; cook, stirring for 30 seconds or until fragrant.
  • 3
    Drizzle spice mixture over cauliflower; turn to coat. Bake for 15 minutes or until golden brown and tender. Cool slightly; toss into rocket.
  • 4
    Combine honey and mustard in a bowl. Brush pork with half the mustard mixture. Heat remaining oil in a large frying pan over moderately high heat. Cook pork, brushing occasionally with remaining mustard mixture, for 5 minutes each side or until cooked. Transfer pork to a plate. Cover with foil; rest for 5 minutes. Slice.
  • 5
    Reheat same pan. Add vinegar; cook, stirring, for 1 minute or until a sticky glaze forms. Place cauliflower mixture on serving plates. Serve with pork and drizzled with balsamic glaze.


Use pork chops if you prefer. Cooking time will vary. Ras el honour is a North African spice mix. If it's unavailable, make your own by mixing ground spices; 1 teaspoon, each, of turmeric, cardamom, cumin, cloves, cinnamon, nutmeg, cumin and a touch of chilli powder.