Roasted Peameal with Asparagus Relish
Serves 8 to 10
2 Longo’s Whole Peameal-Style Cured Pork Loins (650 g each)
1/4 cup Longo’s Honey Mustard
1/4 cup Longo’s Cider Vinegar
5 tbsp Longo’s Canola Oil, divided
1 cup each diced red onion and red pepper
1 bunch asparagus, trimmed and sliced 1/4-inch thick on an angle
1/4 tsp each salt and pepper
1 tbsp chopped Longo’s Fresh Tarragon (optional)
- •Place peameal in shallow baking dish or small roasting pan. Score a crosshatch on tops. Roast in preheated 375°F oven for 45 minutes.
- •Whisk honey mustard with vinegar and 4 tbsp of the oil. Brush all but 2 tbsp of the mixture over the peameal; roast for 15 additional minutes or until the internal temperature reaches 165°F.
- •Add remaining oil to nonstick skillet set over medium heat. Add onion and red pepper; cook for 5 minutes. Add asparagus and sauté for 5 minutes or until tender-crisp. Stir in reserved honey mustard mixture, salt and pepper; remove from the heat. Stir in tarragon (if using).
- •Slice peameal and serve with warm relish.
A dash of advice
- Protein 23g
- Fibre 1g
- Fat 13g
- Sugar 6g
- Carbs 10g
- Sodium 870mg