Orange and mustard pork with squash, parsnips and shallots

SERVES 4

Orange and mustard work brilliantly with pork, served here with parsnips, squash and shallots. This is an easy recipe to prepare and makes a great dish for a cold winter evening.

WHAT YOU’LL NEED

1kg butternut squash, cut into 1·5cm (3/4in) thick crescents

400g parsnips, quartered lengthways

2 tbsps olive oil

300g (10oz) shallots, halved

2 tbsps clear honey

1 tbsp wholegrain mustard

1 orange, juiced and zested

4 pork loin steaks, fat trimmed

METHOD

Preheat the oven to gas 6, 200°C, fan 180°C.

Arrange the squash and parsnips in a large ovenproof dish and drizzle with 1 tbsp of the oil. Bake for 10 minutes, then add the shallots and continue baking for a further 20 minutes.

Meanwhile, make the pork marinade. In a small bowl, combine the honey, mustard and orange juice and zest. Set aside until needed.

Heat the remaining oil in a large nonstick frying pan.

Add the pork steaks and cook over a medium-high heat for 2 minutes on each side, or until just turning golden.

Add the pork to the roasting tin with the veg and brush with the marinade.

Drizzle any remaining marinade over the veg.

Return to the oven for a further 5 minutes, or until the pork is cooked through and the veg is tender.

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