Roast Pork Fillet and Potatoes

Nutrition per serve

Ingredients

• 2pcs potato
• 200g beetroot
• 1pcs pear
• 1clove garlic
• 1bunch parsley
• 10g Tuscan seasoning
• 400g pork fillet
• 20g roasted hazelnuts
• 15ml olive oil
• 30ml balsamic vinegar
• 5ml dijon mustard
• 10ml honey
• 20g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 3cm chunks. Cut the unpeeled beetroot into wedges. Quarter the pear, remove the core, then slice into wedges. Crush or finely chop the garlic. Coarsely chop the parsley leaves and finely chop the stems.
2. Step 2 — Roast vegetables
   Put the potato, beetroot and pear on the lined tray. Drizzle with 2 tsp olive oil and season with salt and pepper. Roast on the lower oven shelf for 25 mins or until almost tender.
3. Step 3 — Make balsamic sauce
   Meanwhile, combine the garlic, half the parsley, 2 tbs balsamic vinegar, 1 tsp dijon mustard and 2 tsp honey in a bowl and season with salt and pepper.
4. Step 4 — Brown pork
   Combine the Tuscan seasoning and 2 tsp olive oil in a shallow dish and season with pepper. Add the pork and turn to coat. Heat a large frypan over high heat. Cook the pork, turning, for 4 mins until browned. Remove the pan from the heat.
5. Step 5 — Bake pork
   Coarsely chop 20g butter. Put a large sheet of foil on an oven tray. Put the pork in the centre of the foil, pour over the balsamic sauce and top with the butter. Bring the ends of the foil together and fold to seal, then fold the ends under to form a parcel. Bake on the upper shelf for 13 mins or until the pork is cooked through. Remove from the oven and rest, unopened, for 10 mins.
6. Step 6 — Toast nuts and serve
   Scatter the hazelnuts over the vegetables on the tray and roast for a further 5 mins or until the nuts are golden and vegetables are tender. Thickly slice the pork. Divide the pork, vegetables and hazelnuts among plates. Scatter with the remaining parsley and drizzle with the sauce from the parcel to serve.

Allergens

Sulphites, Milk, Hazelnut