One-pot roasted pork fillet with apple and sage

Roasted Pork Fillet

Don’t you just love one-pot dishes, less effort,  less washing up plus you can go and relax while it all cooks away undisturbed in the oven. I love this particular recipe as it only takes around 30 minutes in the oven and 15 minutes to prepare so it can be on the table in an hour. Perfect for either a weekday or weekend dinner. It is cooked in a roasting tin like the one in the picture and once everything is prepared just pop it in the oven and leave it to mind itself. What’s not to love about that!  Pork is not a meat I cook often as it tends to be a bit dry but this dish was a real winner with the family and everyone was looking for second helpings. The secret is not to overcook the pork as this will dry it out. Enjoy!

Preparation time: 15 minutes
Cooking time: 30 minutes

Serves 6


2 medium onions or 5 small ones
4 carrots
900g / 2lb new potatoes
2 eating apples (preferably red)
6 sage leaves, chopped
2 pork fillets approx 450g /1lb each
4 tablespoons olive oil
4 tablespoons wholegrain mustard
2 garlic cloves, crushed
300ml (½ pint) beef or chicken stock
6 tablespoons crème fraiche or cream

  • Preheat the oven to 200 °C / 180 °C (fan)/ Gas 6
  • Peel the onions and cut each one into each one into eight wedges (or six wedges for smaller ones), keeping the root end on to hold each wedge intact.
  • Peel the carrots and cut each one into chunks*
  • Bring a large pan of salted water to the boil and cook the potatoes, onions and carrots for 5 minutes, then drain.
  • Place the vegetables in a large roasting tin.
  • Cut the apples into 8 wedges each, remove the core and add to the tin along with the chopped sage leaves.
  • Place the pork fillets in the centre of the tin.
  • Mix the oil, mustard, honey and garlic and pour over the meat and all the vegetables.
  • Roast in the oven for approx 25-30 minutes until everything is golden brown and tender.(Don’t overcook the pork or it will be dry)
  • Remove from the oven and lift out the pork and the vegetables setting them aside to rest, covered with foil to keep them warm
  • Pour the stock into the tin and give it a good stir to collect any juices / residue
  • Transfer the liquid into a saucepan and bring to the boil, then stir in the cream or crême fraiche.
  • Season to taste.
  • Serve the pork sliced, with the vegetables and cream sauce.

*Make sure the pieces of apple, carrot and onion are all reasonably similar in size so that they cook evenly.

(This is adapted from a recipe of Mary Berry’s).


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