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Honey mustard pork roast with apples and pan gravy

  • 0:25 Prep
  • 1:00 Cook
  • 4 Servings


  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 2 tablespoons honey
  • 600g piece pork scotch fillet
  • 2 tablespoons olive oil
  • 2 small pink lady apples or fuji apples, quartered, cored
  • 2 small red onions, cut into wedges
  • 12 fresh sage leaves
  • 1 1/2 tablespoons plain flour
  • 1 1/2 cups Massel salt reduced chicken style liquid stock
  • Baby brussels sprouts, steamed halved, to serve


  • 1
    Preheat oven to 200C/180C fan-forced. Combine mustard, parsley and honey in glass or ceramic dish. Add pork. Rub to coat. Cover and refrigerate overnight, if possible.
  • 2
    Heat half the oil in a medium, heavy-based flameproof roasting pan over medium-high heat. Add pork. Cook, turning, for 4 minutes or until well browned. Remove from heat.
  • 3
    Roast pork for 20 minutes. Arrange apple, onion and sage around pork. Drizzle with remaining oil. Roast for a further 25 to 30 minutes or until pork is cooked through and vegetables are tender. Transfer to a plate. Cover with foil. Stand for 10 minutes.
  • 4
    Place roasting pan over medium heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Gradually add stock. Cook, stirring, for 5 minutes or until sauce boils and thickens. Slice pork and serve with baked apple, onion, sage leaves, gravy and brussels sprouts.

Source: taste.com.au


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