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Healthy herb and mustard rolled pork fillet recipe

Healthy herb and mustard rolled pork fillet recipe

25 ratings

Pork and apple is a perfect pairing and this healthy, hearty main really makes the most of it. Try rolling succulent pork fillet with mustard, rosemary and sage served alongside sweet butternut squash, red onion, and nutty celeriac. See method

  • Serves 4
  • 25 mins to prepare and 40 mins to cook
  • 311 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1 large red onion, cut into small wedges
  • 400g (13oz) butternut squash, cut into bite-sized pieces
  • 400g (13oz) celeriac, cut into bite-sized pieces
  • low calorie spray oil
  • 2 rosemary sprigs
  • 4 small Cox apples
  • 2 tsp Dijon mustard
  • 4 sage leaves
  • 500g (1lb) boneless free-range pork fillet or loin
  • steamed tenderstem broccoli, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    2g 10%
  • Sugars

    12g 14%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 17.8g Protein 45.5g Fibre 4.9g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the onion, butternut squash and celeriac in the base of a large roasting tin, spray with a little spray oil and season well. Add a sprig of rosemary to the tray.
  2. Using a small sharp knife, score the circumference of each apple, then put them around the edges of the roasting tin. Roast for 15-20 minutes, turning the vegetables occasionally to ensure even cooking.
  3. Meanwhile, spray the pork fillet with a little oil and season well. Heat a large frying pan until hot, add the pork and sear on all sides for 5 minutes or until golden. Carefully remove from the pan. Then, using a pastry brush, spread all over with mustard. Remove the leaves from the remaining sprig of rosemary and finely chop with the sage. Mix together on a large chopping board. Roll the mustard-covered pork in the herbs to create an even layer.
  4. Place the pork fillet on top of the half-roasted vegetables and roast for another 15 minutes, or until just cooked.
  5. To serve, thickly slice the pork and serve with the roasted vegetables, one baked apple per person and some spring greens.

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