Roast pork with onion gravy
3
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Carrot(s)
4 medium, cut into 1cm cubes
Red onion
2 medium, cut into wedges
Baby potatoes
600 g, halved or quartered, if large
Apple(s)
2 medium, cored and cut into wedges
Garlic
3 clove(s)
Whole grain mustard
1 tbs
Honey
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)
Cornflour
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
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.
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