Honey-Mustard Pork - cooking recipe

Ingredients

1 None small cauliflower, cut into florets
3 1/2 tbsp butter, chopped
1/4 cup olive oil
1 tbsp ras el hanout spice
2 tsp ground fennel seed
2 tsp ground coriander
2 oz baby arugula
2 tbsp honey, warmed
2 tbsp wholegrain mustard
2 (10.5 oz) pork loins
2 tbsp balsamic vinegar

Preparation

Preheat oven to 425\u00b0F. Cook cauliflower in boiling water for 5 mins, or until just tender. Drain then transfer to a large roasting pan.
Melt butter and 2 tbsp oil in a frying pan over medium heat. Add spices and cook, stirring, for 30 seconds or until fragrant. Drizzle over cauliflower and toss to coat. Roast for 15 mins, or until golden brown and tender. Cool slightly then add arugula and toss to combine. Set aside.
Meanwhile, combine honey and mustard then brush 1/2 over pork. Heat remaining oil in a large frying pan over medium-high heat and cook pork, basting occasionally with remaining mustard mixture, for 5 mins per side, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Slice.
For balsamic reduction, add vinegar to frying pan with pork juices and cook, stirring, for 1 min, or until thickened.
To serve, transfer cauliflower and pork to serving plates and drizzle with balsamic reduction.