Instructions

INGREDIENTS:  (Serves 2)
250g Butternut Squash
2 Carrots (170g)
2 Parsnips (200g)
1 Garlic Clove
½ tbsp Honey
1 Orange (juice)
6 Sprigs Rosemary
2 Figs
2 Pork Loin Steaks

 

RECIPE:
Pre heat oven to 180˚c. Take the pork out of the fridge so it can come to room temperature before cooking.
Cut the butternut squash, carrots and parsnips into batons and scatter or a foil lined baking tray.
Crush a garlic clove into a bowl and squeeze in the juice of the orange and add the honey. Mix together and drizzle over the vegetables.
Lay 5 sprigs of rosemary over the top and tuck in the squeezed orange halves, roast in the oven for 20mins.
Cut the figs into quarters and add to the roasted vegetables, turn the oven to grill and cook for a further 5-10mins, or until the vegetables is crispy.
Rub the pork in a little sea salt and pepper.
Bring a frying pan with one teaspoon of oil and one sprig of rosemary to a high heat. Then add the pork loins. Cook for 3-4mins each side, or until cooked through and then leave to one side to rest.
Serve the half the vegetables on a plate and top with the pork loin and garnish with the fig quarters and orange half.

 

MACROS: (For 1 serving)
Calories = 392kcal
Protein = 29g
Fat = 7.3g (Saturated fat = 1.9g)
Carbohydrates = 55.9g (Sugars = 44g)

 

NOTES:
The macros are calculated using lean pork. I cook the pork with the fat on for flavour but I do not eat it because personally I find it chewy and I don’t like it, but also because it is packed with ‘bad’ saturated fat.
The sugar is high due to figs and honey being sources of natural sugars.
TTH x

 

WP_20150929_16_23_36_Pro

WP_20150929_16_30_26_Pro

WP_20150929_16_33_08_Pro

WP_20150929_16_35_42_Pro

WP_20150929_16_38_35_Pro

WP_20150929_17_07_37_Pro

WP_20150929_17_09_38_Pro

WP_20150929_17_09_54_Pro

WP_20150929_17_11_21_Pro

WP_20150929_17_23_50_Pro

WP_20150929_17_29_04_Pro

WP_20150929_17_29_13_Pro