Serves 4
Ingredients
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1 tbsp vegetable stock
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1 tsp mustard powder
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Juice and zest of 1 unwaxed lemon
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900g boneless pork loin, all visible fat removed
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800g potatoes, peeled and quartered
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2 medium leeks, roughly chopped
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1 medium red onion, cut into wedges
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1 medium butternut squash, peeled, deseeded and cut into 2.5cm cubes
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3 parsnips, peeled and cut into 2.5cm cubes
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Low calorie cooking spray
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2 tsp dried thyme
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Salt and freshly ground black pepper
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A handful of fresh thyme leaves, roughly chopped
Method
- Preheat your oven to 190°C/170°C Fan/Gas 5. Mix together the stock, mustard and lemon juice and zest.
- Line a roasting tin with foil and place the pork on top. Brush the mustard mixture over the pork, making sure you cover the sides.
- In a separate roasting tin, mix together the potatoes, leeks, red onion, squash and parsnips. Spray with low calorie cooking spray, sprinkle over the dried thyme and drizzle over 1 tbsp water.
- Put the pork on the top shelf of the oven and the vegetables on the next shelf down. Roast the pork for an hour, or until cooked through.
- Remove the pork from the oven and leave to rest for 15 minutes. Meanwhile, move the vegetables to the top shelf and cook for a further 10 minutes until golden.
- Transfer the vegetables to a large serving platter and season. Slice the pork on a board and then place on top of the vegetables. Garnish with fresh thyme, finish with a sprinkle of black pepper and serve.
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