Orange and mustard pork with squash, parsnips and shallots recipe
Orange and mustard work brilliantly with pork, served here with parsnips, squash and shallots. This is a great dish for a cold evening.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 453 calories / serving
Ingredients
- 1kg (2lb) butternut squash, cut into 1·5cm (3/4in) thick crescents
- 400g (13oz) parsnips, quartered lengthways
- 2 tbsp olive oil
- 300g (10oz) shallots, halved
- 2 tbsp clear honey
- 1 tbsp wholegrain mustard
- 1 orange, juiced and zested
- 4 pork loin steaks, fat trimmed
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Shop ingredientsEach serving contains
- Energy
- 1915kJ 453.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 26g
of the Reference intake
Carbohydrate 43.1gProtein 40.9gFibre 10.4g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the squash and parsnips in a large ovenproof dish and drizzle with 1 tbsp of the oil. Bake for 10 minutes, then add the shallots and continue baking for a further 20 minutes.
- Meanwhile, make the pork marinade. In a small bowl, combine the honey, mustard and orange juice and zest. Set aside until needed. Heat the remaining oil in a large nonstick frying pan.
- Add the pork steaks and cook over a medium-high heat for 2 minutes on each side, or until just turning golden.
- Add the pork to the roasting tin with the veg and brush with the marinade. Drizzle any remaining marinade over the veg. Return to the oven for a further 5 minutes, or until the pork is cooked through and the veg is tender.
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