Roast pork with onion gravy
3
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 1 hr 5 min • Serves: 6 • Difficulty: Easy
A traditional Sunday roast is hard to beat. This version uses pork tenderloin with herbs, honey and mustard adding loads of flavour.
Ingredients
Carrots, raw
6 medium, cut into 1cm chunks
Red onion
3 medium, cut into wedges
New potatoes, raw
900 g, halved or quartered, if large
Apple
3 medium, cored and cut into wedges
Garlic
3 clove(s)
Wholegrain Mustard
2 tablespoon(s), level
Honey
3 teaspoon(s), level, clear
Chicken stock cube(s)
1 cube(s), to make 500ml stock
Dried Mixed Herbs
1 tablespoon(s)
Lemon
1 zest(s) of 1, grated
Pork tenderloin, raw
600 g
Calorie controlled cooking spray
4 spray(s)
Morrisons Onion Chutney
100 g
Cornflour
1 tablespoon(s), level
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the vegetables, apples and garlic cloves in a roasting tin. In a small jug, combine the mustard with the honey and 150ml of the chicken stock, then pour over the vegetables. Season to taste, cover with foil and roast for 25 minutes.
2
Meanwhile, put a frying pan over a medium heat. Mix the dried herbs with the lemon zest and some salt and pepper on a dinner plate. Mist the pork with cooking spray, then roll it in the herb mixture. Put the pork in the pan and cook, turning, for 5 minutes until browned all over.
3
Take the roasting tin with the vegetables out of the oven and remove the foil. Put the pork on top of the veg and return the tin, uncovered, to the oven. Increase the temperature to 200°C, fan 180°C, gas mark 6 and roast for 40 minutes or until the pork is cooked to your liking.
4
Meanwhile, make the onion gravy. Put the onion chutney and remaining stock in a small pan and put over a low-medium heat. In a small jug, combine the cornflour with 4 teaspoons of water and add to the pan. Simmer, whisking constantly, for 2-3 minutes, or until thickened.
5
Slice the pork and serve with the vegetables and gravy.
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