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All-in-one roast pork and winter veg
Serves 2 | prep 20 mins | total time
All-in-one roast pork and winter veg
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Serves 2 | prep 20 mins | total time
A quick pork roast cooked in one dish with butternut squash, sprouts and a sprinkling of cranberries
Rate
Nutritional information (per serving)
Calories
553Kcal
Fat
27gr
Saturates
5gr
Carbs
27gr
Sugars
18gr
Fibre
11gr
Protein
46gr
Salt
1.3gr
Ingredients
- 400g peeled and diced butternut squash
- 175g Brussels sprouts, halved
- 3 echalion shallots, peeled and halved
- 1½ tbsp chopped thyme (or 1½ tsp dried)
- 1½ tbsp olive oil
- 300g pork tenderloin fillet
- 3 slices prosciutto crudo
- 20g pecans
- 15g dried cranberries
To serve, optional
- cranberry sauce, redcurrant jelly or gravy
Step by step
Get ahead
Prep to the point of roasting a few hours ahead, store covered in the fridge.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss all the vegetables together with 1 tablespoon each of thyme and oil, plus some seasoning. Spread out in a roasting tin and roast in the oven for 10 minutes.
- Meanwhile, trim off any fat and sinew from the pork fillet. Lay out the prosciutto slices on a board so that they match the length of the pork fillet, overlapping the slices slightly. Scatter ½ tablespoon of thyme over the prosciutto then place the pork fillet on top, season and wrap up in the ham. Brush the remaining ½ tablespoon of oil all over the wrapped pork.
- Add the pork to a preheated nonstick frying pan and sear over a high heat for 2-3 minutes, turning to brown on all sides.
- Add the pork to the roasting tin and cook for 15-20 minutes until cooked through. Remove the pork, cover and leave to rest for 10 minutes. Stir the pecans and cranberries through the veg and cook for a further 5-10 minutes or until the pecans are toasted.
- Slice the pork thickly and serve with the roasted veg mixture, plus any sauces of your choice.
