You could try this dinner!Defrost your pork then follow recipe.....
Pete’s lemony roast pork with roasted veg (2014)
(Based on a recipe from a SW mag)
Serves 2
Ingredients
1 Lemon, zested & juiced
(s) (sff)
1 Red onion, cut into cubes
(s) (sff)
1 Turnip, cut into cubes
(s) (sff)
1 Knorr Veg stockpot
1 Tbsp. dried parsley
1 Tbsp. dried thyme
1 Leek cut into chunks
(s) (sff)
2 Tbsp. English mustard
2 Parsnips
(s) (sff)
750g Boneless pork loin, with fat removed
(ff)
200ml Beef stock
400g Floury potatoes cut into cubes
(ff)
S & P
All-purpose seasoning
Method
Preheat the oven to 170C.
In a bowl, mix together the mustard, zest & juice of the lemon & veg stock.
Line an oven tray with foil, place the pork on it & cover with the mustard sauce.
Put the veg on a second tray, spray with frylight & sprinkle with all-purpose seasoning.
Put the pork on the top shelf & cook for 45 mins, Put the veg on the second shelf 15 mins after the pork, after 45 mins remove & re-coat the pork with any leftover mustard sauce, , sprinkle with the dried parsley & thyme, return & continue to cook for another 15 mins.
Remove the pork & allow to rest for 5 mins.
Remove the veg & keep warm, make gravy with the beef stock.
(Serve with any veg of your choice)
