Roast Pork and Apple with Honey Mustard Glaze

That sounds a bit posher than my regular family-friendly meals, doesn’t it? Roast Pork and Apple with Honey Mustard Glaze!! But, it’s totally not at all! Pork and apple is a brilliant mix, and the idea for honey and mustard glaze basically comes from subways honey mustard dressing, which is yum! This post does contain an affiliate link, you can read my full affiliate policy here.

ready to serve

As I’m sure everyone who reads often has noticed, I absolutely love a meal where you chop loads of veggies, whack some meat on the top, drizzle with oil and stick it in the oven. It’s easy, filling and there’s barely any washing up. This isn’t quite that. You need a cup to mix the glaze, and I quickly fry the pork before it goes in the oven. But, it’s really not much more complicated.

This meal is so absolutely packed with flavours; there’s something quite autumnal about it. Perhaps the parsnips?! Whatever it is, it just seems perfect for a cooler evening. It’s comforting and tasty with plenty of fruity flavours. Maybe even a little festive.

Ingredients

  • 4 Thick pork chops
  • 2 Large Apples
  • 500g Carrots
  • 500g Parsnips
  • 1 Large red onion
  • 500g New potatoes
  • 5tbsp Oil
  • 1tsp Sage
  • 3tbsp Wholegrain mustard
  • 3tbsp Clear honey

Roast Pork And Apple ingredients

How to Make Warming Roast Pork and Apple with Honey Mustard Glaze

I couldn’t tell you what kind of apples I used; they were big and a bit red! Kinda rustic looking and tart. I’d say something tart or a little sour would work better than a milder golden delicious type. But then, clearly, my apple knowledge is limited.

This is a great recipe for preparing bits beforehand and then just throwing it all together later. I mix my glaze earlier in the day and leave it in the fridge until I need it. To do this, simply mix the oil, sage, honey, and mustard in a cup or small jug. It is really sticky and will separate a little as it sits so make sure that you give it a good stir before you use it later.

Honey Mustard Glaze

I also chop my carrots, parsnips, and potatoes beforehand, leaving them in a bowl of water in the fridge until I’m ready for them. The potatoes I slice in half or 3 or 4 for the bigger ones. Just because potatoes take the longest to cook, so it speeds things up later. I peel the carrots and parsnips and cut them into batons, by halving them, then halving the halves, lengthways, then halving that again. Basically quarters! You don’t need to do these in advance; it just saves a little time later.

veggies for Roast Pork And Apple in baking tray

When you are ready to cook, preheat the oven to 180 degrees and put the veg and potatoes into a deep baking tray or roasting tin. Ideally, you want something deep and non-stick. We’ve got a huge one I’ve had for years and use for everything. Chop the onion into 8 (mine was huge, use two if they are small) and add to the pan. Drizzle over 2/3 of the honey mustard glaze (after stirring) and bake for 30 minutes.

Baked veg

During this 30 minutes, prepare your pork and apple. Chop the apples into 8 and remove the core. If your apples are small, you may want to use 3. For the pork, rub with oil and fry for 2 minutes on each side before leaving to rest on a plate.

cooked Pork And Apples on board

After 30 minutes, remove the veg from the oven and give it a good stir. Add the pork and apple by gently sitting the pork on top of the veg and placing the apples evenly around the pan.

Baked Roast Pork And Apple in baking tray

Drizzle over the rest of the oil and return to the oven for a further 30 minutes. Serve your roast Pork and Apple with Honey Mustard Glaze straight from the oven. Honestly, it’s gorgeous. A bit tangy, but really sweet, the perfect warming autumn dinner.

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roast Pork And Apple with honey mustard glaze

Roast Pork and Apple with Honey Mustard Glaze
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

An easy one pan roast with a tangy glaze.

Course: Main Course
Cuisine: British
Keyword: apple, pork
Servings: 4 People
Calories: 600 kcal
Author: Donna
Ingredients
  • 4 Thick pork chops
  • 2 Large Apples
  • 500 g Carrots
  • 500 g Parsnips
  • 1 Large red onion
  • 500 g New potatoes
  • 5 tbsp Oil
  • 1 tsp Sage
  • 3 tbsp Wholegrain mustard
  • 3 tbsp Clear honey
Method
  1. Preheat the oven to 180degrees
  2. For the glaze, mix together the oil, sage, honey and mustard in a small jog or cup
  3. Peel and chop the parsnips and carrots into chunky batons, add to a large, deep roasting tin
  4. Slice the potatoes and cut the onion into 8 chunks. Add to the pan
  5. Drizzle over 2/3 of the glaze
  6. Bake in the oven for 30 minutes
  7. Core and slice the apples into 8, set to one side
  8. Rub the chops with oil and fry over a high heat for 2 minutes on each side. Rest on a plate
  9. After 30 minutes, remove the tray from the oven and stir. Add the apples and pork, drizzle on the rest on the oil
  10. Bake for a further 30 minutes

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