This quick and easy one-tray pork fillet and roasted butternut squash dinner is hassle free and ready in no time!
3 people made this
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon freshly ground black pepper, divided
1 pork fillet, trimmed of fat
700g butternut squash cubes
2 Granny Smith apples, cut into 2cm wedges
1 onion, sliced
Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 220 C / Gas 7. Lightly grease a rimmed baking tray with oil.
Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage and 1/2 teaspoon pepper in a bowl.
Place pork fillet on the prepared baking tray; rub honey mixture onto pork.
Mix butternut squash, apples and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage and 1/2 teaspoon pepper. Toss until well coated and arrange squash cubes, apples and onion around pork fillet.
Bake in the preheated oven until vegetables are tender and pork is cooked through, 30 to 35 minutes; baste pork with honey mixture several times during roasting.