Pork Loin with Roasted Apple and Lentil Pan Juices

• 800gboneless pork loin
• 1small Savoy cabbage, cut into 8 wedges through the core
• 1red onion, cut into 8 wedges
• 2firm eating apples, cored and cut into wedges
• 3garlic cloves, lightly crushed
• 6thyme sprigs
• 2 tbspolive oil
• fine salt
• black pepper
• 250gPuy lentils, rinsed
• 750mlhot chicken stock
• 1 tbspwholegrain mustard
• 1 tbspcider vinegar
• 15gflat-leaf parsley, finely chopped

Method

1. 1Heat the oven to 200°C, or 180°C fan. Put the cabbage, red onion and thyme in a large roasting tin, drizzle with 1 tbsp olive oil and season with salt and black pepper.
2. 2Rub the pork with the remaining olive oil, season it well and sit it amongst the cabbage. Roast for 25 minutes until the cabbage is taking on some colour around the edges.
3. 3Turn the cabbage wedges, then add the apple wedges and tuck the garlic beneath the vegetables. Roast for 30 minutes until the apples are tender and the pork reaches 75°C for 30 seconds at its thickest point, cooking longer if needed.
4. 4While the tray finishes roasting, put the lentils and stock in a saucepan. Simmer for 25 minutes until the lentils are tender but still holding their shape, then drain, reserving 150ml of the cooking stock.
5. 5Lift the pork on to a board and rest for 10 minutes until the juices have settled. Transfer the cabbage and apples to a warm serving platter, discarding the thyme stalks.
6. 6While the pork rests, spoon the roasting-tin juices, softened onion and garlic into the lentil saucepan. Add the reserved stock, mustard and cider vinegar, then bubble for 3 minutes until glossy and lightly thickened.
7. 7Return the lentils to the pan and fold through the parsley until everything is coated in the sharp pan juices. Slice the pork thickly.
8. 8Spoon the lentils over and around the cabbage and apples, then arrange the pork on top. Pour over any remaining juices from the pan.

Per serving

kcal

548

protein

51.2g

fibre

10.4g

carbs

31g

fat

26.8g