The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Loin, Caramelised Apple & Tarragon Traybake
The best of British ingredients. Free-range pork strips, roasted apples, shallots, squash and tenderstem broccoli. Sizzle the pork in a pan, then chuck everything into a baking tray, with crunchy walnuts and maple-mustard dressing. Sprinkle with fresh tarragon to serve.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh tarragon (use half)
- 1 free-range pork loin
- 25g honey (use half)
- 180g Tenderstem broccoli (use half)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 apple (use half)
- 20g walnuts (use half) (Nuts)
- 1 small butternut squash (use half)
- 2 shallot
Nutritional Information
Calories: 670
Protein: 43g
Carbs: 54g
Fat: 34g
Ingredients
- 2 shallot
- 1 small butternut squash
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 20g walnuts (Nuts)
- 1 apple
- 25g honey
- 2 free-range pork loins
- 1 handful of fresh tarragon
- 180g Tenderstem broccoli
Nutritional Information
Calories: 654
Protein: 42g
Carbs: 51g
Fat: 34g
Pork Loin, Caramelised Apple & Tarragon Traybake
The best of British ingredients. Free-range pork strips, roasted apples, shallots, squash and tenderstem broccoli. Sizzle the pork in a pan, then chuck everything into a baking tray, with crunchy walnuts and maple-mustard dressing. Sprinkle with fresh tarragon to serve.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes. Peel and cut the shallots in half lengthways. Cut the apple around the core and into wedges. Trim the broccoli. Add the squash, shallots, apple and broccoli to a large lined baking tray (we recommend using the HexClad Hybrid Roasting Pan). Drizzle with 1/2 tbsp oil, season with sea salt and black pepper and roast for 20 mins until the veg is softened and golden brown.
- In a small bowl, combine the honey, mustard and 1 tbsp water (1/2 tbsp for 1 person). Season with sea salt and set aside.
- Meanwhile, heat a frying pan with 1/2 tbsp oil on a high heat. Add the pork and cook for 2-3 mins on each side, until deep golden brown. Season with sea salt and black pepper. Once the veg is done, add the pork and walnuts to the baking tray and roast for a final 5 mins. Drizzle any cooking juices from the pork pan into the honey mustard dressing.
- Finely chop the tarragon and mix it through the roasted veg, along with the dressing. Serve onto plates, topped with the pork and drizzle with any roasting juices from the tray.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.