One-pan mustard pork & apple traybake
Serves 2
Easy
Prep:
Cook:
plus resting
Tuck into this easy pork and apple traybake for dinner. Lean pork loin steaks work best, as they won’t render too much fat during roasting
Skip to ingredients
Units:
- 450g Maris Piper or other floury potatoes
- 1 red onion
- 2 tsp fennel seeds
- 1 tbsp olive oil
- 1 eating apple
- 2 tbsp wholegrain mustard
- 1 tbsp cider vinegar
- 2 tbsp honey
- 100g long-stemmed broccoli
- handful of sage
- 2 pork loin steaksor medallions
Nutrition: Per serving
- kcal557
- fat16g
- saturates4g
- carbs57g
- sugars27g
- fibre8g
- protein41g
- salt1.03g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Cut the potatoes and onion into wedges. Tip into a roasting tin with the fennel seeds and oil, then season and toss to coat. Roast for 20 mins until the potatoes are just becoming tender.
step 2
Core the apple and cut it into wedges. Whisk the mustard, vinegar and honey together. Add the apple wedges and broccoli to the tin with the potatoes and onions, then tear over the sage and pour over the honey-mustard sauce. Mix to combine, then arrange the pork steaks on top.
step 3
Turn the oven to 240C/220C fan/gas 9 and roast for 15-20 mins, or until the pork is cooked through and the potatoes are golden. For more colour on the steaks, slide the tin under a hot grill for the last 5 mins of cooking. Rest for 3-5 mins before serving.
