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Sweet glazed loin of pork with apples & parsnips


  • Preheat oven to 170°C fan forced (190°C normal).
  • Parboil the parsnips for 5 mins. Drain well.
  • Put the pork in a large oven tray and smear oil and salt on the skin. Then put the apples and parsnips alongside, drizzle with a little oil and cook in the oven for 1 hour.
  • Mix together the brown sugar, pineapple juice, mustard and ginger. Then paint the pork with this glaze and cook for another 30 mins, generously basting every 10 mins (oven temp. might need to be increased to 180°C).
  • When ready, remove the pork and rest for a few minutes, before carving.
  • nb. Keep an eye on the apples, as they sometimes need to be removed before the lamb is ready.


  • 6 medium parsnips, peeled & quartered lengthways
  • 1.5 kg boned loin of pork, rolled & skin finely scored
  • olive oil
  • sea salt
  • 6 Granny Smith apples, scored
  • ½ cup brown sugar
  • ¼ cup pineapple juice
  • 1 heaped tbsp grainy mustard
  • 1 tbsp grated fresh ginger

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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