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Rosemary & garlic roasted pork
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Ingredients:
  • 750g sweet potato, cut into 4cm chunks
  • 36.40 gm olive oil
  • 2.40 gm salt
  • 700g pork fillet
  • 10.00 ml fresh rosemary leaves
  • 3 garlic cloves, crushed
  • 250mls (1 cup) white wine
  • 250mls (1 cup) beef stock
  • Ground black pepper, to taste
  • 350g green beans, topped, diagonally sliced in half
Instructions:
  • Preheat your oven to a toasty 230°C.
  • Toss sweet potato with 1 tablespoon of olive oil and 1/2 teaspoon of salt, then spread onto a large roasting pan. Roast in a preheated oven for 10 minutes.
  • Heat the rest of the olive oil in a large frying pan until shimmering. Brown the pork all over for about 3 minutes. Mix the remaining olive oil, 1 tablespoon of rosemary, and garlic in a small bowl. Move pork to a roasting pan with sweet potato. Brush the rosemary mixture over the pork. Roast at 190°C for 15 minutes until pork is cooked and sweet potato is almost tender. Rest the pork covered loosely with foil in a warm spot for 5 minutes. Keep sweet potatoes in the oven.
  • While the pork and sweet potato cook, heat the frying pan over medium-high heat. Pour in the wine and boil for 5 minutes, reducing by 1/3. Pour in the stock, boil for 10 minutes until reduced by 1/2. Season with salt, pepper, and stir in remaining rosemary.
  • Boil beans in salted water for 3 minutes until tender crisp. Drain. Serve sliced pork with sweet potato and green beans, garnish with black pepper.

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