Quick roast pork and vegetables recipe | Sainsbury`s Magazine
A 45-minute roast pork recipe for 2 with butternut squash, Brussels sprouts and prosciutto
Ingredients
- 400g peeled and diced butternut squash
- 175g Brussels sprouts, halved
- 3 echalion shallots, peeled and halved
- 1½ tbsp chopped thyme (or 1½ tsp dried)
- 1½ tbsp olive oil
- 300g pork tenderloin fillet
- 3 slices prosciutto crudo
- 20g pecans
- 15g dried cranberries
- cranberry sauce, redcurrant jelly or gravy
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