ROAST LEMON PORK WITH ONE PAN VEGETABLES.
|
Ingredients
1 tablespoon vegetable stock
2 teaspoons English mustard
Juice and zest of one lemon
2lb boneless pork loin all fat removed
1lb 12oz potatoes, peeled and quartered
2 medium leeks roughly chopped
1 red onion cut into wedges
2 sweet potato cut into inch cubes
2 parsnips cut into inch cubes
1 tablespoon oil or Fry Light
2 teaspoons dried thyme
Salt and black pepper
A handful fresh thyme leaves roughly chopped
|
|
AAAAAAAAAA |
AAAAAAAAAA |
Method
Preheat the oven to gas mark 5 (190 ºF).
Mix together the stock, mustard, lemon juice zest. Line the baking tin with foil and place the pork on top. Brush the mustard mixture over the pork , making sure
you cover the sides.
In a separate roasting tin mix together the vegetables, sprinkle with oil or spray with fry light, sprinkle over the dried thyme and drizzle over one tablespoon
of water.
Put the pork on the top shelf in the oven and the vegetables on the shelf below and roast for an hour or until cooked through.
Remove the pork from the oven and leave to rest for fifteen minutes. Meanwhile move the vegetables to the top shelf and cook for a further 10 minutes until golden.
Transfer the vegetables to a large serving dish and season. Slice the pork and place the slices on top of the vegetables and garnish with fresh thyme.
| |
