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 Dirty Clean Food’s Pastured Raised Pork and WA’s own Bravo apples. It’s also a great recipe for entertaining and can be displayed on a large platter to the table to great effect.
Serves 6 Prep Time: 30 mins Cook Time: 30 mins
Cook Style: Cook top to oven Skill Level: Moderate
- 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 (approx 250g ea)
- 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
- 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
- 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.
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.
Thanks to Kate Flower for creating the recipe and styling this dish and Jessica Wyld for photographing all this deliciousness.