Honey Mustard Pork with Potato Wedges

Add the honey and the mustard to a bowl and whisk to combine. Season to taste with salt and pepper. 

In the meantime, dice the bell pepper and eggplant into 1 - 2cm chunks. Crush or mince the garlic and cut the onion into wedges. Discard the rosemary stalks and finely chop the leaves.

Heat a drizzle of olive oil in a large wok or deep frying pan over medium-high heat. Fry the bell pepper, eggplant, onion, garlic and rosemary for 12 - 15 minutes, or until done. Season to taste with salt and pepper.

Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the pork for 2 - 3 minutes per side. Reduce the heat to medium, then cover with the lid and fry for 4 - 5 minutes. Remove the lid, add the honey mustard sauce and fry for 1 - 2 more minutes.