Pork Loin, Caramelised Apple & Tarragon Traybake

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	91Kcal	670Kcal
	379kJ	2802kJ
Fat	4.6g	34g
of which saturates	1.2g	9.0g
Carbohydrates	7g	54g
of which sugars	3.9g	29g
Protein	5.8g	43g
Salt	0.08g	0.62g
Fibre	1.7g	12g

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

Allergens

Contains: Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	654Kcal
	415kJ	2736kJ
Fat	5.1g	34g
of which saturates	1.4g	8.9g
Carbohydrates	8g	51g
of which sugars	3.9g	26g
Protein	6.4g	42g
Salt	0.09g	0.6g
Fibre	1.7g	11g

Back

Prep in 10 High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Pork Loin, Caramelised Apple & Tarragon Traybake

Prep time: 10 mins

Total time: 30 mins

Cuisine: British

Food group: Pork

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.

Cooking Instructions

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.

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.