Tropical Pork with Mustard

Before I start this post I really need to apologize for my photo's of late... they have actually been quite bad and it's because I have stopped using my light box and tried using my "daylight" globes in the kitchen but I am not getting the same results.... so I guess it's back to the lightbox for me!!

So on to this recipe... hmmm this is going to be an interesting one to explain. I started off wanting to cook Pork with Orange and Mustard Glaze but when I got home there was no orange juice in sight. In fact the only juice I had was tropical but that wasn't going to stop me.

Needless to say I made this whole thing up and have to say both Noel and myself were pleasantly surprise. Not quite sure if this is the right name for the dish but we'll go with it for now.

Tropical Pork with Mustard

Serves: 4
Points per serve: 5.5

8 pork medallions, 100g each
1 cup tropical fruit juice
1/4 cup honey
1/4 cup wholegrain (seeded) mustard
1 tablespoon thyme leaves
1 tablespoon extra virgin olive oil
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
freshly ground black pepper

In a large ceramic bowl or snap lock bag place pork medallions.

In a small jug combine tropical fruit juice, honey, mustard, thyme, oil, garlic and ginger. Mix well, ensuring the honey has dispersed in the sauce, season with pepper. Pour over pork and allow to marinate for at least 2 hours, longer if time permits.

Preheat oven to 180 degrees Celsius.

Heat a large frying pan over a medium high and coat with cooking spray. Remove pork from the dish and reserve marinade. Fry pork medallions for 3 minutes on each side or until nicely browned. Place in a casserole dish or baking tray, place in oven and continue to cook for 5 minutes or until pork is cooked to your liking.

Meanwhile add the reserved marinade to the frying pan and cook over a medium heat, stirring, until reduced by half. Serve pork with glaze.

(click here for a printable version of this recipe)