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Roast pork with onion gravy

Roast pork with onion gravy

Total Time
1 hr 25 min
20 min
1 hr 5 min



4 medium, cut into 1cm cubes

Red onion

2 medium, cut into wedges

Baby potatoes

600 g, halved or quartered, if large


2 medium, cored and cut into wedges


3 clove(s)

Whole grain mustard

1 tbs


2 tsp

Chicken stock cube

1 individual, gluten-free variety, dissolved in 2 cups (500ml) water

Dried herbs

1 tbs, mixed

Fresh lemon rind

2 tsp, finely grated

Pork fillet or tenderloin, raw

540 g, (buy 600g), fat trimmed

Caramalised onion relish

2 tbs, (see tip)


2 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 190°C. Place vegetables, apples and garlic cloves in a baking dish. In a small jug, combine mustard, honey and 150ml of the chicken stock. Pour over vegetables. Season with salt and pepper. Cover with foil and bake for 25 minutes.
  2. Meanwhile, heat a large non-stick frying pan over medium heat. Combine dried herbs, lemon rind and a pinch of salt and pepper on a dinner plate. Lightly spray pork with oil and roll it in herb mixture. Place pork into heated frying pan and cook, turning, for 5 minutes or until browned all over.
  3. Remove baking dish of vegetables from oven and remove foil. Place pork on top of the vegetables and return dish, uncovered, to the oven. Increase temperature to 200°C and bake for 40 minutes or until pork is cooked to your liking.
  4. Meanwhile, make onion gravy. Place caramelised onion and remaining stock in a small saucepan and heat over a medium-low heat. In a small jug, combine cornflour with 1 tablespoon of water and add to pan. Simmer, whisking constantly, for 2-3 minutes, or until thickened.
  5. Slice pork and serve with vegetables and gravy.


TIP: Caramelized onion comes in a jar from the sauces aisle in the supermarket.