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Mustard roast pork, potato, brussels sprouts and sage

Name: Mustard roast pork, potato, brussels sprouts and sage
Yield: 4
Ingredients: 800g chat potatoes, cut into chunks; 450g Brussels sprouts, trimmed; 6 golden shallots, halved; ¼ cup (60ml) extra virgin olive oil; 2 tbs Dijon mustard; 2 tsp finely chopped sage, plus 4 leaves; 1 garlic clove, finely chopped; 4 (250g each) pork cutlets, trimmed; 8 thin slices prosciutto; 1 cup (250ml) chicken stock; 1/3 cup (80ml) dry apple cider; 4.00 tsp red wine vinegar; 2½ tbs extra virgin olive oil; 1 tsp Dijon mustard; Lemon juice, to taste; 2 Granny Smith apples, cut into matchsticks (we used a julienne peeler); 1 golden shallot, thinly sliced; ¼ cup torn flat-leaf parsley

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https://healthimprovements.info/recipes/mustard-roast-pork-potato-brussels-sprouts-sage/uc33dg6u — Mustard roast pork, potato, brussels sprouts and sage

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by Emma Knowles

Apr 22, 2019

“One-pan cooking is a midweek lifesaver” - Emma Knowles.

800g chat potatoes, cut into chunks
450g Brussels sprouts, trimmed
6 golden shallots, halved
¼ cup (60ml) extra virgin olive oil
2 tbs Dijon mustard
2 tsp finely chopped sage, plus 4 leaves
1 garlic clove, finely chopped
4 (250g each) pork cutlets, trimmed
8 thin slices prosciutto
1 cup (250ml) chicken stock
1/3 cup (80ml) dry apple cider
2 tsp red wine vinegar

Apple salad

2½ tbs extra virgin olive oil
2 tsp red wine vinegar
1 tsp Dijon mustard
Lemon juice, to taste
2 Granny Smith apples, cut into matchsticks (we used a julienne peeler)
1 golden shallot, thinly sliced
¼ cup torn flat-leaf parsley

Method

1.

Preheat oven to 220°C (fan-forced). Toss potato, sprouts, shallot and 2 tbs oil in a bowl to coat. Season, spread in a roasting pan and roast for 35 minutes or until golden and tender (you may need to remove sprouts and shallot before potato).
2.

Combine mustard, chopped sage and garlic in a bowl and brush thickly over pork. Place a sage leaf on each cutlet and wrap with 2 slices of prosciutto. Heat remaining 1 tbs oil in a non-stick frying pan on medium heat. In batches, add cutlets and fry, turning once, for 2-3 minutes each side until golden. Transfer to a tray. Add stock, cider and vinegar to pan and cook for 3-4 minutes until reduced by a third. Return pork to pan with resting juices, then roast for 10-15 minutes until cooked to your liking.
3.

Just before serving, for salsa, whisk oil, vinegar, mustard and a squeeze of lemon juice to taste in a bowl. Season, then toss in apple, shallot and parsley to lightly coat.
4.

Transfer pork and vegetables to a serving dish, drizzle with some roasting pan juices and add apple salad to serve.