Roasted Pork and Apples with Butternut Squash Purée
TM5 TM6

Roasted Pork and Apples with Butternut Squash Purée

Ingredients

Marinade

  • 2 Tbsp cider vinegar
  • 2 Tbsp runny honey
  • 1 Tbsp wholegrain mustard
  • 1 Tbsp olive oil
  • 4 pork chops, boneless, visible fat removed (approx. 230 g each)

Pork Chops

  • 1 onion, thinly sliced (5 mm)
  • 2 eating apples, cored, each cut into 6-8 wedges
  • 15 fresh sage leaves
  • 1 tsp fine sea salt
  • ¼ tsp ground black pepper
  • 70 g cider

Butternut Squash Purée

  • 1 butternut squash (1000-1300 g), peeled, diced (2 cm)
  • 50 g skimmed milk
  • 200 g fresh spinach leaves
  • 30 g unsalted butter, diced
  • 1 - 1 ½ tsp fine sea salt, to taste
  • ¼ tsp ground black pepper

Nutrition
per 1 portion
Calories
2087 kJ / 498 kcal
Protein
32 g
Carbohydrates
37 g
Fat
22 g

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