How to make pork with honey roasted carrots and cabbage

As cooler climes draw nearer, the evenings call for classic and comforting meat and two veg dinners

The addition of nigella seeds adds a dose of minerals, including calcium, iron and potassium

Pork with honey roasted carrots and cabbage

Pan-fried pork loin topped with balsamic onions alongside honey glazed roasted carrots with a sprinkling of nigella seeds, which contain a range of minerals including calcium, iron and potassium.

1 garlic clove
1 red onion
1tbsp honey
1tsp nigella seeds
200g baby white potatoes​
200g chantenay carrots
2tbsp balsamic vinegar
2 x 170g pork loin
300g savoy cabbage
4tsp oil
Medium handful of fresh thyme

Preheat the oven to 200C. Cut the chantenay carrots into quarters. Leaving the skin on, cut the baby white potatoes into 1cm cubes. Remove the thyme leaves from the stalks.

Place the carrots on one side of a large baking tray, drizzle with 1tsp oil, the honey and sprinkle over the nigella seeds and a pinch of sea salt. On the other side of the baking tray, place the potatoes, drizzle with 1tsp oil and sprinkle with the thyme leaves. Place the vegetables in the oven for 20-25 mins, turning halfway through cooking.

Meanwhile, finely chop the garlic and finely slice the red onion. Trim the savoy cabbage and finely slice.

Season the pork with sea salt and black pepper. Heat a frying pan with 1tsp oil on a medium-high heat and fry the pork loin for 5 mins each side. Then add the onions to the pan and cook for a further 5 mins, stirring the onions frequently. When the pork is cooked through, remove from the pan to rest. Add the balsamic vinegar to the onions and cook for a further 3-4 mins.

While the onions are cooking, heat a medium-sized pan with 1tsp oil on a medium heat and cook the garlic for 1 minute, then add the savoy cabbage and fry for 5 mins until softened and turning golden.

Serve the pork on two warm plates alongside the honey roasted carrots, potatoes and sautéed cabbage. Spoon the balsamic onions over the pork.

Recipe from mindfulchef.com