1 Tbsp honey
1 tsp extra virgin olive oil
2 tsp Dijon mustard (or gluten-free mustard)
1 Tbsp thyme
2 garlic cloves, crushed
freshly ground black pepper
2 x 180 g lean pork fillets, trimmed of fat
200g cauliflower, cut into florets
½ bunch fresh baby beets, scrubbed, unpeeled, halved
250 g orange sweet potato, peeled, diced
6 large Brussels sprouts, trimmed, quartered
extra virgin olive oil cooking spray
Combine the orange zest and juice, honey, oil, mustard, thyme, garlic and pepper in a small jug. Place the pork in a shallow dish and pour over half the marinade. Turn to coat and set aside.
Preheat oven to 210°C (fan-forced). Line a large baking dish with baking paper. Arrange the cauliflower, beets, sweet potato and brussels sprouts evenly in the dish. Pour over the remaining marinade. Cover with foil and bake for 20 minutes.
Meanwhile, spray a small non-stick frying pan with oil and heat over medium-high. Remove pork from marinade (reserving marinade) and pat dry with paper towel. Add to pan and cook for 1 minute each side or until brown.
Remove vegetable dish from the oven, discard foil and spray vegies with oil. Add the pork to the dish, pour over the reserved marinade and bake for 5 minutes, or until pork is just cooked and vegetables are tender. Serve pork cutlets with the roast vegies.