Got to admit that 'Pork and apple is a perfect pairing and this healthy, hearty main really makes the most of it. Try rolling succulent pork fillet with mustard, rosemary and sage served alongside sweet butternut squash, red onion, and nutty celeriac'. Has Sunday Roast ever been better !
Please take a seat at the table ...
Ingredients:
Serves Four
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 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:
steamed (tender-stem) broccoli, or spring greens to serve
Method:
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.
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.
Each serving:
Carbohydrate 17.8g Protein 45.5g Fibre 4.9g Fat 6.8g
From an original Tesco real food idea here
All the best Jan
17 comments:
...looks might good.
Hello, the pork and apples look delicious. Sounds like another great recipe. Happy Thursday, enjoy your day and weekend ahead!
Can't beat a good roast dinner xx
I will take a seat. Thank you!!
: )
Once again you have woken up my appetite! Sounds fantastic, hugs, Valerie
I just bought a pork loin roast, it doesn't take a long time to roast does it? Last time I over cooked it. Thanks for sharing!
Oh yes! Now this looks fantastic and healthy, too!!!
Hugs 💮
Mmmmm, what time do you want me? Lol. It looks absolutely delicious.
I don't remember the last time we had a roast dinner...
That look mouth watering delicious. My mother used to cook a wonderful tasty roast on Sundays.
That sounds delicious!
That looks pretty good.
Looks yummy..I love pork but haven't made it for awhile..I used to do tenderloins on the grille..soooo good...
My hubby would love this, but I have never heard of cox apples, will have to look that one up :)
Great.
This looks amazing! Thanks Jan!!
I cooked a roast chicken a couple of weeks ago because I really fancied a roast dinner and just didn't enjoy it as it was too hot! I think I need to stick to cooking them in the cooler seasons only.
Lisa x
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