Ingredients
- 4 pork shoulder steaks (about 200g each)
- 4 medium carrots, peeled and halved lengthways
- 2 red onions, peeled and cut into wedges
- 2 Bramley apples, cored and cut into thick wedges
- 12 fresh sage leaves
- 3 tbsp Irish Heritage Apple Balsamic
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp salt
Method
- Heat the oven to 200°C (180°C fan / gas 6). In a small bowl, whisk together the apple balsamic, Dijon mustard, olive oil and salt until smooth and glossy.
- Put the carrots and onions into a large roasting tin. Drizzle over half the glaze and toss well so everything is coated. Spread out in a single layer and roast until the onions start to soften and colour at the edges.
- Pat the pork steaks dry with kitchen paper and rub all over with the remaining glaze. Take the tin out of the oven, nestle the steaks among the vegetables, tuck in the apple wedges and scatter over the sage leaves. Spoon any glaze left in the bowl over the apples.
- Return the tin to the oven and roast until the pork is cooked through and lightly caramelised, the apples have collapsed into soft, fluffy pieces and the carrots are tender. Baste the steaks with the tray juices halfway through.
- Rest the tin for a few minutes, then spoon the sweet-sharp juices over the pork. Serve straight from the tin with mash or crusty bread to mop up the sauce.
