Manuka Honey & Mustard Glazed Pork Medallions with Creamy Kumara Mash
A New Zealand-style midweek supper: tender pork medallions finished with Manuka honey glaze, served with buttery kumara mash and pan-roasted Brussels.
Quick, modern Kiwi comfort food using Manuka honey to create a glossy sweet-savory glaze for pork medallions. Balanced with creamy kumara mash and lightly charred Brussels sprouts for texture and seasonal flair.
Timing
Cook Time: PT25M
Prep Time: PT15M
Rest Time: PT10M
Total Time: PT50M
Active Time: PT30M
Ingredients
600
g
pork tenderloin
(Notes: trimmed and cut into 8 medallions)
3
tbsp
Manuka honey
(Notes: UMF-certified, see manuka details below)
1
tbsp
wholegrain mustard
1
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
2
cloves
garlic
(Notes: crushed)
1
tbsp
olive oil
400
g
kumara
(Notes: peeled and cut into 3cm chunks)
30
g
butter
(Notes: plus extra for mash)
50
ml
milk
(Notes: or milk alternative, warmed)
300
g
Brussels sprouts
(Notes: trimmed and halved)
1
tsp
lemon juice
(Notes: fresh)
to taste
sea salt and freshly ground black pepper
1
tsp
fresh thyme leaves
(Notes: or 1/2 tsp dried)
Instructions
Step 1
Bring a saucepan of salted water to the boil. Add the kumara chunks and simmer until tender, about 12–15 minutes.
Tip: Test kumara with a knife — it should slide off easily.
Timing: PT15M
Step 2
While kumara cooks, whisk together Manuka honey, wholegrain mustard, soy sauce, crushed garlic and lemon juice in a small bowl to make the glaze. Season the pork medallions with salt and pepper and brush both sides lightly with olive oil.
Tip: If your Manuka honey is thick, warm the jar briefly in a bowl of hot water to loosen it before whisking.
Step 3
Heat a large ovenproof frying pan over medium-high heat. Add 1 tbsp olive oil and sear pork medallions 2–3 minutes per side until golden. Spoon a little glaze over each medallion, then transfer the pan to a preheated oven at 190°C (fan) to finish for 8–10 minutes, or until cooked to your liking.
Tip: Use a meat thermometer: 63°C internal temperature gives a juicy medium doneness for pork.
Timing: PT10M
Step 4
While pork is roasting, toss halved Brussels sprouts in a drizzle of olive oil, salt and pepper and pan-roast in a separate frying pan over medium-high heat for 6–8 minutes until charred and tender.
Tip: Don’t crowd the pan — do in batches if needed to get good browning.
Timing: PT8M
Step 5
Drain kumara and mash with butter and warmed milk until smooth. Season with salt and pepper to taste and keep warm.
Tip: For extra creaminess, beat mash with a wooden spoon or hand beater for 30 seconds.
Step 6
Remove pork from oven and rest on a board for 10 minutes. While resting, brush remaining glaze over medallions to build a glossy finish and sprinkle with fresh thyme.
Tip: Resting locks in juices and ensures tender slices.
Timing: PT10M
Step 7
Serve pork medallions sliced across the grain atop kumara mash, with roasted Brussels sprouts on the side and any pan juices spooned over. Garnish with extra thyme if liked.
Tip: A simple mixed green salad or quick pickled cucumber adds a bright contrast.