- 3 (about 380g) parsnips, peeled, chopped
- 2 Beurre Bosc pears, cut into wedges
- 1 red onion, cut into thin wedges
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon orange juice
- 3cm piece fresh ginger, peeled, cut into matchsticks
- 1 tablespoon white balsamic vinegar
- 4 French trimmed pork cutlets
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried chilli flakes, optional
- 2 witlof, leaves separated
- Step 1Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper. Place parsnip, pear and onion on tray. Drizzle with 1 tbs of the oil. Season. Roast for 35 minutes or until golden and tender.
- Step 2Meanwhile, combine the honey, juice, ginger and vinegar in a bowl.
- Step 3Drizzle pork with remaining oil and season. Heat an ovenproof frying pan over medium-high heat. Cook pork, turning, for 5 minutes or until golden. Set aside to cool for 1 minute. Pour honey mixture over pork. Bake for 5 minutes or until just cooked through. Transfer pork to a plate. Rest for 4 minutes.
- Step 4Bring honey mixture to boil over medium-high heat. Stir in mustard and chilli, if using. Simmer for 1 minute or until thickened slightly.
- Step 5Divide witlof and parsnip mixture among plates. Top with pork. Drizzle with honey glaze.
- Low carb
- Low kilojoule
- Lower gi
Replace the witlof with a small wedge of thinly sliced red cabbage for a milder flavour.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine