Roast Pork Fillet and Fondant Potato

Nutrition per serve

Ingredients

• 1pcs zucchini
• 200g beetroot
• 1pcs potato
• 1clove garlic
• 1bunch thyme
• 5g country seasoning
• 400g pork fillet
• 50g baby spinach leaves
• 50g horseradish dressing
• 23ml olive oil
• 20g butter

Method

1. Step 1 — Roast vegetables
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Quarter the zucchini lengthwise, then cut into 2cm chunks. Peel the beetroot and cut into 2cm chunks. Put the zucchini and beetroot on a lined tray, drizzle with 2 tsp olive oil and season with salt and pepper, then toss to coat. Roast on the lower oven shelf for 30 mins or until golden and tender.
2. Step 2 — Start potato
   While the vegetables are roasting, peel the potato, then slice into 2cm-thick rounds. Heat 2 tsp olive oil in a medium frypan over medium-low heat. Cook the potato, without turning, for 5-7 mins until golden underneath.
3. Step 3 — Finish potato
   Meanwhile, bruise the garlic using the flat side of the knife. Finely chop the thyme leaves, discarding the tough stems. Add the garlic, thyme and 20g butter to the potato and cook for 1 min or until fragrant. Add half the country seasoning and 125ml (½ cup) water and bring to a simmer. Cook, covered, for 25 mins or until the potato is tender.
4. Step 4 — Brown pork
   While the potato is cooking, drizzle the pork with 2 tsp olive oil and season with salt and pepper. Heat a large frypan over high heat. Cook the pork, turning, for 4 mins or until browned.
5. Step 5 — Roast pork
   Transfer the pork to the remaining lined tray, scatter over the remaining country seasoning and turn to coat. Roast on the upper shelf for 11-13 mins until cooked to your liking. Remove from the oven and rest for 5 mins.
6. Step 6 — Get ready to serve
   Remove the roasted vegetables from the oven, add the spinach to the tray and toss until slightly wilted. Slice the pork. Divide the roast vegetables and spinach, fondant potato and pork among plates. Drizzle with the horseradish dressing to serve.

Allergens

Milk, Sulphites, Egg