Pork with Roasted Apples and Winter Veg with Mustard Cream Sauce

Pre-heat oven to 200C. Cut potatoes into quarters. Cut sweet potato into similar size chunks. Core apple and cut into chunks. Remove tough stems from kale and tear leaves into bite size pieces. Peel and mince garlic. Pick thyme leaves, discarding stems. Peel and slice shallot.

Toss potato, sweet potato and apple in spice mix, salt and pepper and a drizzle of olive oil. Spread apples and potatoes on a lined baking tray and place in the oven for 30 minutes, until tender.

Meanwhile, heat a pan over a medium high heat with a drizzle of olive oil. Pat dry pork and season with salt and pepper. Add pork to the pan and cook for 3-4 minutes on each side, or until cooked through.

Toss kale in 1-2 tbsp olive oil, salt and pepper. Massage the oil into the kale leaves. Place kale on a lined baking tray and place in the oven for 10 minutes or until kale starts to get crispy and brown on the edges.

Wipe out the pan from the pork. Add in a drizzle of olive oil and when hot add in the sliced shallots and garlic. Cook for 3-4 minutes. Add in the thyme, cream and mustard, stirring to mix together well. Cook for 1-2 minutes and then remove from the heat. Taste and adjust seasoning.

Divide pork, roasted potato, sweet potato, apple and kale between plates. Spoon the mustard cream sauce over the pork and enjoy.

Pre-heat oven to 200C. Cut potatoes into quarters. Cut sweet potato into similar size chunks. Core apple and cut into chunks. Remove tough stems from kale and tear leaves into bite size pieces. Peel and mince garlic. Pick thyme leaves, discarding stems. Peel and slice shallot.

Toss potato, sweet potato and apple in spice mix, salt and pepper and a drizzle of olive oil. Spread apples and potatoes on a lined baking tray and place in the oven for 30 minutes, until tender.

Meanwhile, heat a pan over a medium high heat with a drizzle of olive oil. Pat dry pork and season with salt and pepper. Add pork to the pan and cook for 3-4 minutes on each side, or until cooked through.

Toss kale in 1-2 tbsp olive oil, salt and pepper. Massage the oil into the kale leaves. Place kale on a lined baking tray and place in the oven for 10 minutes or until kale starts to get crispy and brown on the edges.

Wipe out the pan from the pork. Add in a drizzle of olive oil and when hot add in the sliced shallots and garlic. Cook for 3-4 minutes. Add in the thyme, cream and mustard, stirring to mix together well. Cook for 1-2 minutes and then remove from the heat. Taste and adjust seasoning.

Divide pork, roasted potato, sweet potato, apple and kale between plates. Spoon the mustard cream sauce over the pork and enjoy.

Pre-heat oven to 200C. Cut potatoes into quarters. Cut sweet potato into similar size chunks. Core apple and cut into chunks. Remove tough stems from kale and tear leaves into bite size pieces. Peel and mince garlic. Pick thyme leaves, discarding stems. Peel and slice shallot.

Toss potato, sweet potato and apple in spice mix, salt and pepper and a drizzle of olive oil. Spread apples and potatoes on a lined baking tray and place in the oven for 30 minutes, until tender.

Meanwhile, heat a pan over a medium high heat with a drizzle of olive oil. Pat dry pork and season with salt and pepper. Add pork to the pan and cook for 3-4 minutes on each side, or until cooked through.

Toss kale in 1-2 tbsp olive oil, salt and pepper. Massage the oil into the kale leaves. Place kale on a lined baking tray and place in the oven for 10 minutes or until kale starts to get crispy and brown on the edges.

Wipe out the pan from the pork. Add in a drizzle of olive oil and when hot add in the sliced shallots and garlic. Cook for 3-4 minutes. Add in the thyme, cream and mustard, stirring to mix together well. Cook for 1-2 minutes and then remove from the heat. Taste and adjust seasoning.

Divide pork, roasted potato, sweet potato, apple and kale between plates. Spoon the mustard cream sauce over the pork and enjoy.

Pre-heat oven to 200C. Cut potatoes into quarters. Cut sweet potato into similar size chunks. Core apple and cut into chunks. Remove tough stems from kale and tear leaves into bite size pieces. Peel and mince garlic. Pick thyme leaves, discarding stems. Peel and slice shallot.

Toss potato, sweet potato and apple in spice mix, salt and pepper and a drizzle of olive oil. Spread apples and potatoes on a lined baking tray and place in the oven for 30 minutes, until tender.

Meanwhile, heat a pan over a medium high heat with a drizzle of olive oil. Pat dry pork and season with salt and pepper. Add pork to the pan and cook for 3-4 minutes on each side, or until cooked through.

Toss kale in 1-2 tbsp olive oil, salt and pepper. Massage the oil into the kale leaves. Place kale on a lined baking tray and place in the oven for 10 minutes or until kale starts to get crispy and brown on the edges.

Wipe out the pan from the pork. Add in a drizzle of olive oil and when hot add in the sliced shallots and garlic. Cook for 3-4 minutes. Add in the thyme, cream and mustard, stirring to mix together well. Cook for 1-2 minutes and then remove from the heat. Taste and adjust seasoning.

Divide pork, roasted potato, sweet potato, apple and kale between plates. Spoon the mustard cream sauce over the pork and enjoy.

Pre-heat oven to 200C. Cut potatoes into quarters. Cut sweet potato into similar size chunks. Core apple and cut into chunks. Remove tough stems from kale and tear leaves into bite size pieces. Peel and mince garlic. Pick thyme leaves, discarding stems. Peel and slice shallot.

Toss potato, sweet potato and apple in spice mix, salt and pepper and a drizzle of olive oil. Spread apples and potatoes on a lined baking tray and place in the oven for 30 minutes, until tender.

Meanwhile, heat a pan over a medium high heat with a drizzle of olive oil. Pat dry pork and season with salt and pepper. Add pork to the pan and cook for 3-4 minutes on each side, or until cooked through.

Toss kale in 1-2 tbsp olive oil, salt and pepper. Massage the oil into the kale leaves. Place kale on a lined baking tray and place in the oven for 10 minutes or until kale starts to get crispy and brown on the edges.

Wipe out the pan from the pork. Add in a drizzle of olive oil and when hot add in the sliced shallots and garlic. Cook for 3-4 minutes. Add in the thyme, cream and mustard, stirring to mix together well. Cook for 1-2 minutes and then remove from the heat. Taste and adjust seasoning.

Divide pork, roasted potato, sweet potato, apple and kale between plates. Spoon the mustard cream sauce over the pork and enjoy.

Pre-heat oven to 200C. Cut potatoes into quarters. Cut sweet potato into similar size chunks. Core apple and cut into chunks. Remove tough stems from kale and tear leaves into bite size pieces. Peel and mince garlic. Pick thyme leaves, discarding stems. Peel and slice shallot.

Toss potato, sweet potato and apple in spice mix, salt and pepper and a drizzle of olive oil. Spread apples and potatoes on a lined baking tray and place in the oven for 30 minutes, until tender.

Meanwhile, heat a pan over a medium high heat with a drizzle of olive oil. Pat dry pork and season with salt and pepper. Add pork to the pan and cook for 3-4 minutes on each side, or until cooked through.

Toss kale in 1-2 tbsp olive oil, salt and pepper. Massage the oil into the kale leaves. Place kale on a lined baking tray and place in the oven for 10 minutes or until kale starts to get crispy and brown on the edges.

Wipe out the pan from the pork. Add in a drizzle of olive oil and when hot add in the sliced shallots and garlic. Cook for 3-4 minutes. Add in the thyme, cream and mustard, stirring to mix together well. Cook for 1-2 minutes and then remove from the heat. Taste and adjust seasoning.

Divide pork, roasted potato, sweet potato, apple and kale between plates. Spoon the mustard cream sauce over the pork and enjoy.