Orange, Rosemary and Fig Roast Veg with Pork Loin

• 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

• 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.

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.