Honey Mustard Pork with Fried Rice


Serves 4

For the pork:
800g pork rump or fillet
Salt and pepper
2 Tbs canola oil
1/2 cup orange juice
2 Tbs wholegrain mustard
2 Tbs honey
Pinch chilli flakes (optional)

For the fried rice:
2 Tbs canola oil
3 eggs, beaten
1 onion, sliced
1 carrot, diced
1 Tbs crushed garlic
1 Ths grated ginger
3 cups cooked, cooled rice
1 Tbs soy sauce
2 Tbs sweet chilli sauce
1 tsp sesame oil
3 spring onions, sliced
100g cherry tomatoes, quartered
2 Tbs toasted sesame seeds to serve


Season pork with salt and pepper.

Heat oil in a pan, dear pork on all sides until golden (it doesn’t have to be fully cooked at this stage).

Remove from the pan and set aside.

To the same pan, whisk in orange juice, mustard honey and chilli flakes, then bring to a simmer.

Return pork to the pan, then simmer until pork is fully cooked through.

Remove from the pan, then set aside to rest.

Keep simmering the sauce until reduced and thickened.

Spice pork and serve drizzled with the sauce.

Heat 1 Tbs oil in a pan, add the eggs, then stir to scramble.

Remove from the pan and set aside.

To the same pan, add remaining oil, stir fry onions and carrots until softened. Add garlic, ginger and rice, then stir fry until rice is heated through.

Add soy, sweet chilli, sesame oil, spring onions and tomatoes and stir well.

Fold in the scrambled egg then serve, sprinkled with the sesame seeds.