Roast pork with onion gravy
4 medium, cut into 1cm cubes
2 medium, cut into wedges
600 g, halved or quartered, if large
2 medium, cored and cut into wedges
Whole grain mustard
Chicken stock cube
1 individual, gluten-free variety, dissolved in 2 cups (500ml) water
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)
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.
- Slice pork and serve with vegetables and gravy.