Roast Pork with Vegetables
PREP TIME: 15 min
COOKING TIME: 35 min
1 Pork fillet
¼ cup soy
2 garlic cloves, crushed
½ teaspoon Chinese five spices
2 tablespoons orange marmalade, warmed
750g pack Spud Lite potatoes, quartered
1 bunch baby carrots, halved lengthways
¼ cup olive oil
Zest of 1 orange
2 cloves garlic, crushed
1 long red chilli, deseeded (optional), halved and finely sliced
¼ cup coriander leaves
Salt flakes and freshly ground black pepper
Preheat oven to 200∞C (180∞C fan-forced) and line a large baking tray with baking paper.
Place pork in a mixing bowl. Combine soy, garlic and Chinese five spice together in a small mixing bowl, stirring to combine. Pour marinade over pork, cover and stand for 15 minutes.
In a large mixing bowl combine potatoes, carrots, olive oil, zest, garlic, chilli, salt and pepper together, tossing until well coated. Evenly spread out onto prepared baking tray and bake in preheated oven for 15 minutes before turning. Place marinated pork on top of vegetables and bake in preheated oven for 20 minutes. For the final 5 minutes of cooking, brush pork fillet with warmed marmalade and return to oven to caramelise.
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