Roast Pork with Apple Mustard Sauce by Jo Wilcox
- 1kg pork roast
- 1 tablespoon water
- 1 tablespoon maple syrup
- ½ teaspoon Colman’s Mustard Powder
- 1 teaspoon sea salt
- 1 carrot, peeled
- 1 parsnip, peeled
- 3 Agria potatoes
- 1 sweet potato
- Spray oil and Sea salt
- 2 cooking apples, peeled, cored and diced
- ¾ teaspoon mustard powder
- 2 cloves
- ¼ cup maple syrup
- ¼ cup water
Pre-heat the oven to 180°C and line a roasting dish with baking paper. Combine the water, maple syrup, mustard powder and salt. Arrange the pork in the lined roasting dish and rub or brush generously with the mustard glaze. Roast the pork for about 1 hour or until cooked to your liking, remember to rest the meat before slicing.
Meanwhile cut the vegetables into even chunky fries shapes and spray with oil and sprinkle with sea salt, roast for the last half an hour with the pork until tender and caramelised.
For the apple sauce combine the diced apple, mustard powder, cloves, maple syrup and water in a medium saucepan and simmer over a medium low heat for 8-10 minutes until pulpy and saucy.
Serve the pork slices with the golden vegetable fries and a dollop of apple mustard sauce.