Beurre bosc pears are the pears that you find with the rough brownish skin but the white flesh inside is sweet and really great when roasted as they didn't mush as I would imagine normal pears to do.
A brilliant cooking tip with this recipe is to line your frying pan with baking paper as this will stop the marinade on the pork from burning. This recipe from the marinaded pork to the roasted pear salad and the sticky gooey sauce went down a treat.
Honey Mustard Pork with Roasted Pear Salad
(recipe sourced from WW Programme Cookbook)
ProPoints per Serve: 8
3 beurre bosc pears, quartered and cored
500 grams baby (chat) potatoes, halved
1 tablespoon olive oil
2 tablespoons honey
1 tablespoon wholegrain mustard
1 teaspoon fresh thyme leaves
500 grams lean pork fillet, fat trimmed
100 grams cherry tomatoes, halved
2 cups baby spinach leaves
Preheat oven to 200 degrees Celsius.
Place pears and potatoes in a large baking dish. Lightly spay with cooking spray and toss to coat. Roast for 40 - 45 minutes or until golden and tender.
Meanwhile combine oil, honey, mustard and thyme in a large shallow bowl. Add pork and turn to coat.
Line a frying pan with baking paper and heat over medium to low heat. Cook pork, turnin, for 12 - 15 minutes or until cooked through. Transfer to a plate and cover to keep warm. Rest pork for 5 minutes before slicing thickly.
Place tomatoes and spinach in a medium bowl. Add roasted pears and potatoes and toss to combine.
Drizzle pork with pan juices and serve with the roasted pear salad.
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