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Roasted Pork Loin with Honey-Glazed Root Vegetables and Cauliflower
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Built by the community using carrot, pepper, apple, broccoli, sweet potato, red onion, cauliflower, pork loin
A proper British Sunday-style roast made achievable any day of the week. Juicy pork loin roasted alongside sweet potato, carrot, and red onion, with cauliflower and broccoli finished in the pan juices. A honey and mustard glaze ties everything together beautifully.
Cooking Ability Level
Prep
20 mins
Cook
45 mins
Serves
4
Difficulty
Getting Somewhere
Budget
Reasonable
Calories
480
Ingredients
- 600g pork loin
- 1 large sweet potato, peeled and cut into rough chunks
- 2 medium carrots, peeled and cut into batons
- 1 red onion, cut into wedges
- 1 small cauliflower, broken into florets
- 1 head of broccoli, cut into florets
- 1 red or green pepper, deseeded and cut into chunks
- 1 apple, cored and cut into wedges
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs
- Salt and black pepper
1. Preheat your oven to 200°C (180°C fan / 400°F).
2. For the pork: Mix the Dijon mustard, honey, smoked paprika, crushed garlic, dried herbs, a generous pinch of salt and a good grind of black pepper together in a small bowl. Rub this glaze all over the pork loin. Place it in a large roasting tin and roast for 35–40 minutes, or until cooked through with no pink remaining. Rest for 10 minutes before slicing.
3. For the root vegetables: While the pork goes in, toss the sweet potato chunks, carrot batons, red onion wedges, and pepper pieces in 1½ tbsp olive oil with a pinch of salt and pepper. Spread across a second roasting tray and roast alongside the pork for 30–35 minutes, turning once halfway through, until caramelised at the edges.
4. For the apple: Add the apple wedges to the root vegetable tray for the final 15 minutes of cooking. They will soften and take on a golden, jammy edge that pairs perfectly with the pork.
5. For the cauliflower and broccoli: About 20 minutes before serving, toss the cauliflower and broccoli florets in the remaining ½ tbsp olive oil, season with salt and pepper, and spread onto a third tray (or nestle around the root veg if space allows). Roast for 18–20 minutes until the edges are lightly charred and the florets are tender.
6. To serve: Slice the rested pork loin and arrange on a warm plate alongside the roasted vegetables and apple. Spoon any resting juices from the pork over the top.
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Nutrition per Serving
480
Calories
38g
Protein
32g
Carbs
18g
Fat