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All-in-one roast pork and winter veg


Serves: 2
timePrep time: 20 mins
timeTotal time:
All-in-one roast pork and winter veg
Recipe photograph by Toby Scott

All-in-one roast pork and winter veg

A quick pork roast cooked in one dish with butternut squash, sprouts and a sprinkling of cranberries

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
553Kcal
Fat
27gr
Saturates
5gr
Carbs
27gr
Sugars
18gr
Fibre
11gr
Protein
46gr
Salt
1.3gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice the pork thickly and serve with the roasted veg mixture, plus any sauces of your choice.

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