roast carrots and parsnips with loin of pork
Serves 2
Ingredients
- 500g Loin of Pork
- Coarse salt/freshly ground black pepper
- 25g Butter.
- 1 pack Inspire Ready to Roast Carrots and Parsnips.
- Preheat oven to gas mark 7/220°C/425°F
Method
- Take the Pork and rub in the coarse salt leave for 30 minutes to dry out the rind.
- Open the pack of inspire ready to roast vegetables place in a roasting tray and pour over the maple and wholegrain mustard dressing.
- Place the pork in the middle of the vegetables and rub in the butter.
- Season with the black pepper.
- Roast for 50 minutes turning the vegetables and basting the pork frequently.
- Remove the pork and rest for 10 minutes.
- Arrange the vegetables on a warm plate and carve the meat into slices, spoon the juices over the meat and serve.
