Honeyed Pork With Baby Spinach Recipes

HONEY-MUSTARD PORK WITH SPINACH & SMASHED WHITE BEANS

Steps:

• Preheat oven to 425 degrees F.
• Season pork with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork and cook, turning often, until browned on all sides, 3 to 5 minutes total. Transfer the pan to the oven. Roast until an instant-read thermometer inserted in the center registers 145 degrees F, 12 to 15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add spinach and 1/8 teaspoon salt; cook, stirring, until wilted, 2 to 3 minutes. Transfer to a bowl; cover to keep warm.
• Heat the remaining 1 tablespoon oil in the pot over medium heat. Add garlic, sage and crushed red pepper; cook for 30 seconds. Add beans, 1/2 cup broth and the remaining 1/8 teaspoon salt. Mash with a potato masher until almost smooth. Reduce heat and cook, stirring often, until hot, about 5 minutes. Remove from heat and cover.
• Transfer the pork to a clean cutting board and let rest for 5 minutes. Add honey, mustard and the remaining 1/4 cup broth to the pan (the handle will be hot). Bring to a boil over medium-high heat, scraping up any browned bits. Reduce heat and simmer until thickened slightly, 1 to 2 minutes.
• Slice the pork. Serve with the spinach, mashed beans and sauce.

HONEYED PORK WITH BABY SPINACH

Steps:

• Make the sauce first by mixing the cornflour with the water to form a paste, then stir in the honey, soy sauce, sherry and five spice powder.
• Set aside.
• Heat the oil in a wok over a high heat.
• Add the pork and stir fry for about 3 minutes or until lightly coloured all over.
• Add the sauce and stir for 1- 2 minutes until the pork is coated.
• Remove from the wok and keep warm.
• Place the baby spinach in the wok and gently toss once or twice, allowing the spinach to wilt slightly.
• Serve the honeyed pork on a bed of spinach.