Honey, Mustard & Thyme Pork with Green Lentil Salad
The classic combination of pork and apple is really hard to beat and so is this recipe featuring pork scotch fillet from Manjimup. Our Pastured Raised Pork Farmer, Brian Yanmah, was awarded national finalist from Delicious. Harvey Norman's 2024 Produce Awards for his pasture raised pork, a truly differentiated product that is remarkable in flavour.
This tray bake recipe is a great crowd pleaser for entertaining and can be displayed on a large platter on the table to great effect.
Serves 6 Prep Time: 30 mins Cook Time: 30 mins
Cook Style: Cook top to oven Skill Level: Moderate
Ingredients
Marinade
- 1 Tbsp olive oil
- 3 Tbsp honey
- 2 Tbsp Dijon mustard
- 1 Tbsp soy sauce
- 2 tsp salt
- 1 Tbsp thyme leaves
- 4 x Pork scotch filets
For salad
- 1 cup Mount Zero green lentils
- ¼ red cabbage, thinly sliced
- 2 celery stalks, thinly sliced
- 1 Bravo apple, julienne
- 1 purple shallot, thinly sliced
- ½ cup parsley leaves picked and torn
Salad dressing
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 tsp Dijon mustard
- ½ tsp honey
- 2 tsp lemon juice
- ½ tsp salt and pepper
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Method
- Preheat oven 200℃
- Combine marinade ingredients in a medium bowl, whisk then toss the pork through the marinade to coat.
- Cover and allow pork to marinate for at least 30 minutes.
- Remove pork from marinade and place on roasting pan
- Roast in oven for 7 minutes
- Flip pork fillets and roast for a further 10-12 minutes then allow to rest, covered, for at least five minutes.
- Meanwhile, cook lentils to packet instructions, drain and allow to cool. This could be done the day before.
- Combine all salad ingredients in a large bowl and toss.
- Combine dressing ingredients in a jar with a tight fitting lid and shake until well combined before dressing the salad.
- Toss the salad to coat with dressing.
- Slice the pork across the grain and serve with the lentil salad.
Cooks Notes
If you’re cooking for a crowd, simply double the ingredients and display the salad next to the sliced pork on a large platter. It will present beautifully.
If preparing this recipe for a crowd, you could prepare marinade the day before and marinate the pork overnight in the refrigerator to get ahead.
If you are cooking the pork straight away, cover then leave it on the bench to marinate and come to room temp prior to cooking.
While the red cabbage and Bravo combination looks fabulous, if you prefer green, you could switch to Savoy cabbage and Granny Smith apples.
Recipe by Kate Flower
Styling and Photography by Jessica Wyld
