Recipe: Oishi Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage For Vegan's Friend

Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage. Pumpkins are not just for making halloween lanterns! Use to make a tasty pumpkin sauce with added pancetta chunks, parmesan cheese and sage and stir into tagliatelle pasta. An easy lunch or dinner for two.

Lots of honey and mustard go into this great sauce, but there's also orange juice, tarragon, Worcestershire and white wine. Just pour over thinly-cut pork chops and marinate for a few hours in the fridge. Brush this simple honey-mustard-garlic mixture onto pork before grilling to create a delicious and pretty glaze. You can Cook Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage

1. It's 350 g of Pork bangers(sausages).
2. What You needis 300 g of spiralized pumpkin tagliatelle(pasta).
3. It's 2 tablespoons of honey.
4. What You needis 2 tablespoons of wholegrain mustard.
5. Lets Go Prepare 2 tablespoons of olive oil.
6. Lets Go Prepare 2 tablespoons of lemon juice.
7. What You needis 1 tablespoon of butter or coconut oil.
8. What You needis 1 handful of sage.
9. It's 1 tablespoon of coconut oil to flash fry spiralized pumpkin.
10. What You needis to taste of salt and pepper.

This honey mustard pork tenderloin is an easy recipe that's pretty hands-off, so you can do other things (like make a salad!) while the meat is marinating and Place pork tenderloin in a large zip-top bag and pour in honey mustard mixture. Squish around to make sure pork is completely covered. Add the meatballs to a pot of simmering Cinnamon-Sage Tomato Sauce. Add the broth, tomato sauce, pumpkin puree, basil, garlic powder, cinnamon and sage to a large pot and mix well.

Honey and mustard pork meatballs with pumpkin tagliatelle topped with crispy sage step by step

1. Heat oven to 180 degrees C. Remove the meat from the bangers, and roll into small golf sized balls. Set aside..
2. In a jar, mix together the honey, olive oil, lemon juice and mustard, then with the lid on, shake to combine. Place the meatballs in a roasting dish and pour the honey, mustard, lemon juice and olive oil mix over the meatballs. Roast the meatballs with the glaze for 25 minutes until golden brown..
3. In a hot pan, flash fry the spiralized pumpkin in the coconut oil for 1-2 minutes on high. (keep in mind any spiralized vegetable will work, or normal pasta, cooked according to the instructions found on packaging) place in a bowl and set aside.
4. In the same pan, add the tablespoon of butter to a hot pan, and fry the sage until crisp..
5. Assemble with the meatballs served with the pumpkin tagliatelle(spiralized veg/pasta) and the crispy sage and brown butter leftover used to fry the sage. Sprinkle with parmesan cheese..

Nothing like mustard and apples to go with a fat pork chop. The classic peppercorn sauce gets a cidery makeover too. Next add the potatoes and another teaspoon of mustard. The idea is to warm everything together. Just before serving add the sage and season.