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.