Mustard Pork And Roasted Nectarines - cooking recipe

Ingredients

320 g boneless pork filets, butterflied
2 tablespoons coarse grain mustard (Maille recommended)
4 nectarines, fairly ripe and quartered
1 red onion, halved then cut into vertical wedges
1 tablespoon olive oil
2 tablespoons pine nuts
4 cups rocket
50 g parmesan cheese, shaved
2 tablespoons low fat balsamic vinaigrette salad dressing

Preparation

Preheat oven to 190c.
Spread the butterflied surface of the pork fillet with the mustard and place on a baking tray.
Toss the nectarine quarters and red onion in the olive oil and place on the tray too.
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.
Remove from the oven and allow to rest a few minutes before slicing about half an inch thick.
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.