INGREDIENTS

• 4 Pork Cutlets
• 60ml honey
• 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

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.