Honey mustard pork with roasted pear salad

Honey mustard pork with roasted pear salad:

3 Beurre Bosc pears, quartered, cored
500g baby potatoes
1 tbs olive oil
2 tbs honey
1 tbs wholegrain mustard
1 tsp fresh thyme leaves
500g lean pork fillet
100g cherry tomatoes, halved
2 cups baby spinach

1. Preheat oven to 22o degrees or 200 degrees fan forced. Place pears and potatoes in a large baking dish. Lightly spray with oil and toss to coat. Roast for 40-45 mins until golden and tender.
2. Meanwhile, combine oil, honey, mustard and thyme in a large bowl, add pork and turn to coat.
3. Line a frying pan with baking paper and heat over a med-low heat. Cook pork, turning, for 12-15 mins or until cooked through. Transfer to a plate. Cover to keep warm. Rest pork for 5 mins before slicing thickly.
4. Place tomatoes and spinach in a med bowl. Add roasted pears and potatoes and toss to combine. Drizzle pork with pan juices and serve with roasted pear salad.

serves 4, 8 pp per serve