Chewlog

Honey & Mustard Pork on a Bed of Watercress

December 9, 2007 EASY, featured, mains

Serves: One
Cook time: 15 min

Ingredients:
1 and a bit handfuls of watercress
1 orange sectioned
100g of pork scotch fillet
Extra olive oil & balsamic

Marinade
1 teaspoon of honey
½ teaspoon of wholegrain mustard
2 teaspoons of olive oil
Salt & Pepper
(note: this is a small amount for 100g of pork)

1. Create the marinade and cover the meat and sit for 20 minutes or longer if you have time.
2. Meanwhile separate the watercress leaves and wash thoroughly
3. Section the orange by removing the skin, pith and membranes.
4. Heat oil in a hot pan over high heat. Once hot add the pork and sauté for 3-4 or so minutes on each side (if ½ inch thick – less if thinner) until it is browned but still slightly pink in the center.
5. Remove the pork form the pan and place on a separate plate allowing it to sit for 5 minutes
6. Place the watercress on a plate and evenly distribute the orange sections over and around the leaves.
7. In a separate bowl place a small amount of olive oil and balsamic and mix slightly before dotting around the outside of the salad. Avoiding the orange segments so they do not colour.
8. Lay the pork on top and serve.

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