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Sticky orange pork and vegie tray bake
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Prep Time:
60 minutes
Cook Time:
Total Time:
60 minutes
Elevate pork and veggies with a gourmet twist using maple syrup, Dijon mustard, and fragrant fennel seeds.
Ingredients:
  • 1/2 tsp fennel seeds
  • 1 bunch small beetroot, trimmed, scrubbed, cut into wedges
  • 1 bunch baby carrots, scrubbed, trimmed
  • 1 large red onion, cut into wedges
  • 1 bulb garlic, halved lengthways
  • 8 fresh thyme sprigs
  • 27.30 gm extra virgin olive oil
  • 2 large oranges
  • 40.00 ml balsamic vinegar
  • 27.00 gm maple syrup
  • 4 (250g each) French-trimmed pork cutlets
  • 125ml (1/2 cup) dry white wine
Instructions:
  • Preheat your oven to 200C/180C fan forced. Spread beetroot, carrot, onion, garlic, and half of the thyme sprigs in a big non-stick baking tray. Drizzle with 1 tablespoon of oil.
  • Grate the zest of 1 orange and then juice it. Combine the zest, juice, vinegar, maple syrup, and mustard in a jug and whisk. Pour the mixture over the vegetables. Season, cover with foil, and roast for 30 minutes. Uncover and continue roasting for 15 more minutes until vegetables are tender and caramelized.
  • Heat the rest of the oil in a large non-stick skillet over medium-high heat. Sprinkle fennel and the rest of the thyme on the pork, pressing gently to secure. Season the pork and cook with the herb side down first for 3 minutes on each side until golden. Transfer the pork to a plate. Juice the remaining orange, then add the juice and wine to the skillet. Simmer and stir for 2 minutes until the sauce slightly thickens.
  • Place the pork on the tray alongside the vegetables and continue roasting for 7-10 minutes, or until the pork is perfectly cooked. Finish by drizzling the dish with the delicious orange sauce.

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