Pork loin or tenderloin in a honey mustard glaze is one of the most foolproof roasting combinations I know. The sweetness of the honey caramelises against the heat, the Dijon cuts through it with sharp tang, and the pork stays moist under the glaze even if it goes in the oven a bit late because you got distracted.
I add root vegetables and apple to the tray — the apple is not optional, it does something wonderful with the pork juices and the honey, turning almost into a sauce at the bottom of the tin. You can eat it as a side or just spoon the whole mixture over the pork.
This is one of my husband's most-requested dinners, and it's easy enough to understand why: sweet, slightly sticky, deeply savoury, with crispy vegetables and tender pork. It is, in the truest sense, a crowd-pleaser. Even the one member of the household who claims to prefer vegetarian.
"The apple in the tray turns into a sauce. Don't leave it out."
Ingredients
- 800g pork loin or 2 pork tenderloins
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp whole-grain mustard
- 2 cloves garlic, grated
- 400g baby potatoes, halved
- 2 parsnips, peeled and quartered
- 1 apple, cored and cut into wedges
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- Salt and pepper
Method
Step 1
Preheat oven to 200°C. Toss the potatoes and parsnips with olive oil, thyme, salt and pepper on a large baking tray. Spread out and roast for 15 minutes.
Step 2
Mix the Dijon, honey, whole-grain mustard and garlic into a glaze. Season the pork with salt and pepper and place on top of the vegetables. Brush generously all over with the glaze.
Step 3
Add the apple wedges to the tray. Return to the oven and cook for 35–40 minutes, basting the pork with glaze every 15 minutes, until the internal temperature reaches 65°C (medium) or 70°C (well-done).
Step 4
Rest the pork for 10 minutes before slicing. Serve with the vegetables, roasted apple and any pan juices spooned over.
