Mustard Pork And Roasted Nectarines

1. 1

   Preheat oven to 190c.

2. 2

   Spread the butterflied surface of the pork fillet with the mustard and place on a baking tray.

3. 3

   Toss the nectarine quarters and red onion in the olive oil and place on the tray too.

4. 4

   Put in the oven and cook for about 20 minutes, then sprinkle the pine nuts over the fruit and onions and cook a further 5 mins or until done to your liking.

5. 5

   Remove from the oven and allow to rest a few minutes before slicing about half an inch thick.

6. 6

   Divide the rocket between two dinner plates, then top with the nectarines onions, pine nuts and pork. Top with the shaved parmesand and drizzle over balsamic dressing to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.