Garlic & Herb Mignon with Roasted Heirloom Carrots with Bush Honey, Orange & Cumin Glaze & Sumac Yogurt
ROASTED HEIRLOOM CARROTS
Preheat oven to 180ºC.
Place carrots in baking tray with a little oil and salt and roast until cooked, depending on size of carrots.
Meanwhile zest and squeeze juice into a small pan, add honey, and cumin and bring to the boil.
Once the carrots are 90% cooked, pour over glaze and return to the oven for 5 more minutes.
For the yogurt; combine sumac and yogurt, season well and serve.
PORK MIGNONS WITH GARLIC & HERB BUTTER
Pre-heat oven to 180ºC.
Remove all packaging and place mignons onto a greased baking tray.
Place baking tray in center of oven and cook for 20 minutes.
Use as a guide only, as cooking efficiencies of appliances may vary.
1 Pack of Bruemar Pork Mignons with Garlic and Herb Butter
5 mixed colour Carrots peeled and halved vertically
5g Cumin Seeds
3 Oranges zested and juiced
100ml Australian Bush Honey