Honey Mustard Pork and Vegie Bake
SERVES 4
PREP & COOK 50 MINS
■ 700g sweet potatoes, cut into 2cm-thick wedges
■ 2 red onions, cut into 2cm-thick wedges
■ 2 tblsps olive oil
■ 4 x 200g pork loin cutlets
■ 2 bunches broccolini, thick stems halved lengthways
■ 250g punnet cherry tomatoes
■ ¹⁄³ cup honey
■ 2 tblsps wholegrain mustard
■ 2 tblsps fresh thyme
