MARINATED PORK FILLET WITH APPLES AND CIDER

 

MARINATED PORK FILLET WITH APPLES AND CIDER

 

Serves 4

Points per serving: 4

 

1 x 440ml can cider

2 tbsp soy sauce

grated rind of 1 lemon

2 tsp crushed dried rosemary

480g pork tenderloin, in one piece

4 small parsnips, sliced lengthways

480g butternut squash, turnip or swede, cut into large chunks

2 medium apples

1 tbsp lemon juice

3 tsp low fat gravy granules

pepper

 

In a large shallow dish, mix the cider, soy sauce, lemon rind and rosemary.  Season with black pepper.  Add the pork, turning to coat.  Cover & leave in fridge for at least 1 hour, turning occasionally.

 

Preheat oven to 200ºC/400ºF/Gas 6.

 

Lift pork to one side, then tip marinade into a roasting tin and add all the veg.  Roast for 15-20 mins, then strain the liquid into a pan.  Put the pork on top of the veg and roast for a further 20-25 mins.

 

Quarter & core the apples, without peeling them.  Sprinkle with lemon juice and place next to the pork.  Cook for a further 10-15 mins, until the apples, pork and veg are tender.

 

Blend the gravy granules into the strained marinade and heat until thickened.  Serve with the pork and veg.