Each serving contains approximately 500 kcal.
Ingredients
Serves 2
- 2 parsnips
- 1 small butternut squash
- 1 large red onion
- 1 Bramley apple
- 1 tablespoon rapeseed oil (15g)
- 1 teaspoon Italian seasoning (5g)
- 225g pork loin (well-trimmed)
- 250ml hot chicken stock (made from ½ a cube – reduced sodium)
- salt (optional) and freshly ground black pepper
Method
- Preheat the oven to 200°C/400°F. Peel the parsnips and cut into quarters lengthways. Peel the butternut squash, then cut in half, scrape out the seeds and cut into chunks.
- Cut the red onion in half, then peel and cut each half into wedges. Peel and core the apple and cut into small chunks.
- Put all the vegetables in a roasting tin and drizzle over two teaspoons of the oil. Season lightly with salt (optional) and pepper and toss everything together. Roast for 30 minutes, turning once.
- Rub the pork with the remaining teaspoon of oil, then sprinkle the Italian seasoning all over the pork loin and nestle in the vegetables.
- Scatter the apple into the roasting tin and pour in the hot stock. Roast for another 20 minutes until the pork is completely cooked through and tender. To check that the pork is fully cooked, pierce the with a skewer – the juices should run clear and be piping hot and there should be no pink meat.
- Carve the pork into slices and arrange on plates with the vegetables and spoon any pan juices on top to serve.
