One-Pan Roast Pork With Root Vegetables
If you're looking for a new way to do a roast dinner, then this one-pan pork recipe is just the thing: It's easy to make, tastes great, and will wow anyone you cook it for. Suspicious of including the apple? Don't knock it till you've tried it.
Top Tip: You can also make this recipe with sausages instead of pork tenderloin, if you're not in the mood for basting.
Prep Time: 15 minutes
Cook Time: 50 minutes
Rest Time: 10 minutes
For the pork:
For the vegetables:
- 1 tbsp brown sugar
- 2 tsp paprika
- 500g pork tenderloin
- 1/2 tbsp olive oil
- Salt and black pepper
For the glaze:
- 4 carrots, peeled and chopped into chunks
- 3 parsnips, peeled and chopped into chunks
- 1 red onion, peeled and chopped into chunks
- 1 apple, peeled, cored and chopped into chunks
- 8 garlic cloves, peeled
- 8 baby potatoes, quartered
- 1 tbsp fresh sage, chopped
- 1 tsp olive oil
- 1 tsp cider vinegar
- 30ml white wine or chicken stock
- 4 tbsp apple sauce
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 2 tsp Dijon mustard
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2 In a small bowl, combine the sugar and paprika. Rub the olive oil over pork, then season on all sides with salt, pepper and the sugar mixture. Place in a roasting tin.
3 In a large bowl, toss the vegetables, apples and sage with the olive oil, cider vinegar, white wine or stock and some seasoning. Arrange around the pork in the roasting tin. Place in the oven for 30 minutes.
4 Meanwhile, combine all of the ingredients for the glaze together, then pour half of the mixture into a serving jug. Set this aside for serving, using the other half for basting.
5 Baste the pork on all sides with some of the glaze. Toss the vegetables and return the tin to the oven.
6 Roast for another 15-20 minutes, basting halfway through, until the pork is completely cooked throughout.
7 Remove from the oven. Transfer the pork to a plate, tent loosely with tin foil and rest for 10 minutes. Turn off the oven and place the vegetables inside to keep warm.
8 Slice the pork and serve with the root vegetables and the reserved glaze.
Per Serving 401kcals, 10.3g fat (2.4g saturated), 41g carbs, 18.2g sugars, 36.1g protein, 8.5g fibre, 0.182g sodium.
This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!