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Pork with prunes & parsnip chips
Pork with prunes & parsnip chips
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 3 (about 440g) large carrots, peeled, cut into 1.5cm chips
  • 2 (about 500g) parsnips, peeled, cut into 1.5cm chips
  • 60ml (1/4 cup) olive oil
  • Salt & freshly ground black pepper
  • 2 (about 475g) pork fillets
  • 150g (3/4 cup) pitted prunes
  • 60ml (1/4 cup) blue gum honey
Instructions:
  • Preheat the oven to 230°C and line two baking trays with foil. Lay out the carrot and parsnip chips on one tray, drizzle with oil, and mix well to coat. Season with salt and pepper, then bake in the oven for around 20 minutes until golden and crispy.
  • Using a small sharp knife, create a lengthwise pocket along the top of each pork fillet (do not cut through). Stuff half of the prunes into the pocket. Secure the pork by tying it at 4cm intervals using unwaxed white kitchen string. Repeat the process with the remaining pork and prunes. Arrange on a baking tray, drizzle with honey, and bake in a preheated oven for 15 minutes or until golden brown and perfectly cooked.
  • Slice the pork into 20 evenly cut slices and serve with carrot and parsnip chips.

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