The combination of apricot jam and mustard makes a summery and delicious glaze for pork! Roasted potatoes and a bright spring salad add richness and texture, making every mouthful an experience in taste.
/ serving 4 people
/ serving 4 people
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat the oven to 450°F (to roast potatoes and finish pork). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut potatoes into 1-inch pieces. Finely chop 1 tbsp rosemary leaves. On a parchment-lined baking sheet, toss potatoes and rosemary with 2 tbsp oil. Season with salt and pepper. Roast in middle of oven, tossing halfway through cooking, until golden-brown, 25-28 min.
While potatoes roast, pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then pork. Pan-fry, turning occasionally, until browned all over, 7-8 min. Remove the pan from heat and transfer pork to another baking sheet. Roast, in top of oven, until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
While pork cooks, cut cucumbers into 1/4-inch half-moons. Peel, then thinly slice shallots. Finely chop apricots. Peel, then mince or grate garlic.
In a large bowl, whisk together half the mustard, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Add cucumber and half the shallots. Toss to coat. Set aside.
Heat the same pan over medium-low heat. When hot, add garlic and remaining shallots. Cook, stirring often, until fragrant, 1-2 min. Add 1/2 cup water, then apricot jam, apricots and remaining mustard. Cook, stirring often, until slightly reduced, 4-5 min. Remove the pan from heat and add 3 tbsp butter. Stir together until melted, 1 min. Season with salt and pepper.
Slice pork. Add any juices from the baking sheet, to the pan with glaze. To the dressing, add spinach. Toss together. Divide pork, potatoes and salad between plates. Drizzle apricot glaze over pork.