Honey mustard pork roast with apples and pan gravy

Cooking Meat Honey mustard pork roast with apples and pan gravy

Dish up hearty, wholesome fare for the family with this honey mustard pork roast recipe.

Lables: Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 200C/180C fan-forced. Combine mustard, parsley and honey in glass or ceramic dish. Add pork. Rub to coat. Cover and refrigerate overnight, if possible.
  2. Heat half the oil in a medium, heavy-based flameproof roasting pan over medium-high heat. Add pork. Cook, turning, for 4 minutes or until well browned. Remove from heat.
  3. Roast pork for 20 minutes. Arrange apple, onion and sage around pork. Drizzle with remaining oil. Roast for a further 25 to 30 minutes or until pork is cooked through and vegetables are tender. Transfer to a plate. Cover with foil. Stand for 10 minutes.
  4. Place roasting pan over medium heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Gradually add stock. Cook, stirring, for 5 minutes or until sauce boils and thickens. Slice pork and serve with baked apple, onion, sage leaves, gravy and brussels sprouts.

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2 tbsp Dijon mustard
2 tbsp finely chopped fresh flat-leaf parsley leaves
2 tbsp honey
600g piece pork scotch fillet
2 tbsp olive oil
2 small pink lady or fuji apples, quartered, cored
2 small red onions, cut into wedges
12 fresh sage leaves
1 1/2 tbsp plain flour
1 1/2 cups Massel salt reduced chicken style liquid stock
Baby brussels sprouts, steamed halved, to serve

Adv

Autors
Preparation time
25
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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