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Quick roast pork with fennel, roasted beetroot and pumpkin
Quick roast pork with fennel, roasted beetroot and pumpkin
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in a simple and delicious roast pork with fennel, roasted beetroot, and pumpkin for the perfect comforting meal.
Ingredients:
  • 1 x 165g Reduced Salt Traditional Liquid Gravy
  • 2 x 300g pork fillets
  • 600g pumpkin, seeded, cut into 1.5cm thick wedges
  • 2 bulbs baby fennel , trimmed, cut into wedges
  • 500g beetroot
  • 18.20 gm olive oil, plus extra to brush
  • 20.00 ml fresh rosemary, chopped
  • 1 tsp finely grated lemon zest
  • 23.40 gm whole grain mustard
Instructions:
  • Preheat your oven to 200C (conventional) and line 2 baking trays with non-stick baking paper. Spread the pumpkin, fennel, beetroot, and garlic on one tray in a single layer, then drizzle with olive oil. Roast for 40-45 minutes until the vegetables are golden and tender.
  • Brush pork fillets generously with extra olive oil. Sear in a large non-stick frying pan over high heat for 2 minutes on each side, or until golden brown. Transfer pork to another tray and sprinkle evenly with rosemary and zest. Roast in the oven for an additional 12 minutes, or until pork is cooked to your preference. Place on a plate, loosely cover with foil, and let it rest for 3-4 minutes before slicing thickly.
  • Prepare the Gravox Reduced Salt Traditional Liquid Gravy as directed on the packet. Pour the gravy into a jug, mix in the mustard, and stir well. Drizzle the mustard gravy over the pork and vegetables for a delicious finishing touch.

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