1 large red onion, cut into small wedges
400g (13oz) butternut squash, cut into bite-sized pieces
400g (13oz) celeriac, cut into bite-sized pieces
spray oil (low calorie)
2 rosemary sprigs
4 small (Cox) apples
2 tsp Dijon mustard
4 sage leaves
500g (1lb) boneless free-range pork fillet or loin
Why not choose:
1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the onion, butternut squash and celeriac in the base of a large roasting tin, spray with a little spray oil and season well. Add a sprig of rosemary to the tray.
2. Using a small sharp knife, score the circumference of each apple, then put them around the edges of the roasting tin. Roast for 15-20 minutes, turning the vegetables occasionally to ensure even cooking.
3. Meanwhile, spray the pork fillet with a little oil and season well. Heat a large frying pan until hot, add the pork and sear on all sides for 5 minutes or until golden. Carefully remove from the pan. Then, using a pastry brush, spread all over with mustard. Remove the leaves from the remaining sprig of rosemary and finely chop with the sage. Mix together on a large chopping board. Roll the mustard-covered pork in the herbs to create an even layer.
4. Place the pork fillet on top of the half-roasted vegetables and roast for another 15 minutes, or until just cooked.
5. To serve, thickly slice the pork and serve with the roasted vegetables, one baked apple per person and perhaps some steamed broccoli or spring greens.