Honey mustard pork roast with apples and pan gravy

Recipes / Meat

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

Recipe «Honey mustard pork roast with apples and pan gravy» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.