Bread-crusted pork loins with honey mustard sauce

Serves: 1
Prep time: 40 minutes
Cook time: 30 minutes

bread-crusted pork loins
150g pork loin
2 tbsp MasterFoods All Purpose seasoning
6 tbsp flour
1 egg
6 tbsp breadcrumbs
800ml vegetable oil (for frying)

• Slice pork loin into three pieces. Flatten them with blunt edge of knife.
• Apply seasoning and leave to marinate for half an hour.
• Coat each slice with flour, egg and breadcrumbs. Set aside.

roast potato
1 Russet potato
2 tbsp tuna flakes in olive oil
salt and pepper, to taste

vegetables
1 litre water
pinch salt
10g broccoli, chopped
10g carrots, chopped
500ml ice water

honey mustard sauce
4 tbsp Dijon mustard
2 tbsp honey

• Wrap potato in aluminium foil. Bake in an oven at 200°C for half an hour.
• While waiting for potato to be cooked, fry the pork loins. In a deep pan, heat oil and fry pork loins till they turn golden brown, turning each one over from time to time, about 5-8 minutes.
• Remove fried pork loins and place in a metal sieve over a bowl to drain excess oil.
• Boil a pot of water with salt, and blanch chopped broccoli and carrots. Remove and soak them in a bowl of ice water. Drain and set aside.
• Remove roast potato from oven and slice a half-centimetre gap across its length without cutting the tuber into half. Stuff tuna flakes into gap. Add salt and pepper.
• In a small bowl, mix mustard and honey together.
• Arrange pork loins, potato and vegetables on a plate. Pour the honey mustard sauce over the meat or onto one side of the plate. Serve.

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