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.
