Ingredients

2 teaspoon honey

1 teaspoon dijon mustard

1 tablespoon olive oil

4 (1kg) pork cutlets

400 gram baby carrots, trimmed

Celeriac salad

650 gram celeriac, grated coarsely

1/3 cup (100g) mayonnaise

1 clove garlic, crushed

1/3 cup (80g) light sour cream

2 tablespoon lemon juice

1/2 cup fresh flat-leaf parsley, chopped coarsely

2 teaspoon dijon mustard

Method

1.In a large bowl, whisk honey, mustard and oil; add pork, toss to coat. Cook pork on a heated, oiled grill plate (or grill or barbecue) for about 5 minutes each side, or until cooked as desired. Cover; rest for 5 minutes.

2.Meanwhile, boil, steam or microwave carrots until just tender; drain. Cover to keep warm.

3.Meanwhile, to make celeriac salad: Combine ingredients in a medium bowl; toss gently to combine.

4.Serve pork with carrots and salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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