Glazed orange pork with sweet potato and parsnip

Cooking Meat Glazed orange pork with sweet potato and parsnip

Marinate pork chops over night for a quick and healthy dinner tomorrow night.

Lables: High protein Low carb Low fat Low sodium Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine marmalade, mustard, thyme and garlic in a jug. Place pork in a shallow dish. Pour over marinade. Turn to coat. Cover. Refrigerate overnight, if time permits.
  2. Preheat oven to 200C/180C fan-forced. Place potato, parsnip and onion in a baking dish. Drizzle with oil. Season with salt and pepper. Toss to coat. Bake for 15 minutes.
  3. Meanwhile, heat a frying pan over medium-high heat. Cook pork, in batches, for 1 to 2 minutes each side or until golden.
  4. Remove vegetables from oven. Place pork on top of vegetables in baking dish. Spoon over any remaining marinade. Bake for 25 to 30 minutes or until pork is just cooked through. Divide pork and vegetables between plates. Spoon over pan juices and serve with green beans.

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250g jar breakfast marmalade
2 tsp wholegrain mustard
2 tsp fresh thyme leaves
2 garlic cloves, crushed
4 mid loin pork chops
2 small sweet potatoes, peeled, cut into 1.5cm slices
3 parsnips, peeled, cut into 5cm long batons
1 medium red onion, cut into wedges
1 tbsp olive oil
Steamed green beans, to serve

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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