- 4 Pork Cutlets
1 tbsp wholegrain mustard
1 tbsp Worcestershire sauce
300g baby potatoes
1 bunch carrots, peeled, ends trimmed
4 small parsnips, peeled, halved lengthways
1 red onion, cut into wedges
6 small thyme sprigs
120g frozen peas
Preheat oven to 200°C. Line a large deep baking tray with baking paper. Place pork in a medium bowl with half the honey, half the mustard and half the Worcestershire sauce. Turn to coat.
Combine the potato, carrot, parsnip, onion and thyme in a large bowl with the remaining honey, mustard and Worcestershire sauce. Arrange mixture in a single layer on the lined tray.
Heat a large frying pan over high heat. Spray with olive oil spray. Cook the pork for 1 min each side or until brown. Add pork to vegetable mixture on tray. Bake, turning occasionally, for 25 mins or until vegetables are tender.
Sprinkle the peas over the pork mixture on tray. Bake for 5 mins or until pork is cooked through. Cover loosely with foil. Set aside for 5 mins to rest.