This one is a little bit special (if we do say so ourselves…). It’s meaty and indulgent, and we think you’re going to love it. Pork is something that we really don’t eat enough of – it often loses out to beef, lamb or chicken, and is usually eaten in sausage format. Here, we absolutely drown a bunch of pork medallions in honey and mustard, char it on a griddle pan and serve it with some delicious roasted veg and creamy garlic mash. Perfect for the onset of autumn!
Here’s what you’ll need:
- 2-4 cloves garlic (depending on size and taste)
- 1 red onion
- 1 pepper
- 1 aubergine
- 3 tbsp olive oil
- Salt and pepper
- 2 large potatoes
- 1 pork loin
- 1 tbsp honey
- 1/2 tbsp each of wholegrain and dijon mustard
- 2 tbsp milk (or cream, if you’re really feeling indulgent!)
- 1 tbsp butter
The first thing to do is to chop up the onion, pepper, and aubergine and put it in an oven (preheated to 180°C) in a nice big roasting dish, along with the garlic cloves (these can stay whole, but remove the papery bits), 2 tbsp of the oil and a bit of seasoning. We like to do fairly large chunks, especially with the pepper, and big wedges of onion – this will ensure it gets charred around the edges while the middle stays nice and sweet. It should take about 45 minutes to roast. Take out the garlic after 20-30 minutes otherwise it will burn, just pop it to one side until you come to mash the potatoes.
To cook the potatoes, put a large pan of water on to a high heat, and dice the potatoes and add to the water while it is still cold – you want the potatoes to heat up along with the water so that they cook evenly all the way through. They’ll take about 30 minutes to cook (about 20 minutes after they’ve come up to the boil).
Once the potatoes are on to cook, make the sauce for the pork by mixing together the honey, mustards and olive oil. Slice the pork loin into medallions about 2cm (a bit less than an inch) thick, and slather over the sauce, making sure that all of the medallions are coated. About 10 minutes before the potatoes are due to be cooked, whack them into a griddle pan or a frying pan. They should take about 4 minutes each side.
When the potatoes are cooked, drain the water and leave to steam for a minute or so – you don’t want the mash to be too watery. Add the milk, butter, and the roasted garlic (squeeze the soft white garlic out of its skin) and mash it up proper. Good mash is made with patience – not a blender!
By now your veg should all be looking (and smelling) fit, so plate it up with the mash and the pork medallions and enjoy this autumnal dish!