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Orange and mustard pork with squash, parsnips and shallots recipe

Orange and mustard pork with squash, parsnips and shallots recipe

24 ratings

Orange and mustard work brilliantly with pork, served here with parsnips, squash and shallots. This is a great dish for a cold evening. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 453 calories / serving
  • Healthy


  • 1kg (2lb) butternut squash, cut into 1·5cm (3/4in) thick crescents
  • 400g (13oz) parsnips, quartered lengthways
  • 2 tbsp olive oil
  • 300g (10oz) shallots, halved
  • 2 tbsp clear honey
  • 1 tbsp wholegrain mustard
  • 1 orange, juiced and zested
  • 4 pork loin steaks, fat trimmed
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    14g 21%
  • Saturates

    3g 17%
  • Sugars

    26g 28%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 43.1g Protein 40.9g Fibre 10.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the squash and parsnips in a large ovenproof dish and drizzle with 1 tbsp of the oil. Bake for 10 minutes, then add the shallots and continue baking for a further 20 minutes.
  2. Meanwhile, make the pork marinade. In a small bowl, combine the honey, mustard and orange juice and zest. Set aside until needed. Heat the remaining oil in a large nonstick frying pan.
  3. Add the pork steaks and cook over a medium-high heat for 2 minutes on each side, or until just turning golden.
  4. Add the pork to the roasting tin with the veg and brush with the marinade. Drizzle any remaining marinade over the veg. Return to the oven for a further 5 minutes, or until the pork is cooked through and the veg is tender.

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