I always am amazed how delicious and easy roasting food can be. I think I go through stages of labouring over my hot stove thinking I am being so clever, pan sauteing , braising, poaching, frying, however I am probably just making a lot of work for myself even if the result is sumptuous. I then stumble across some ingredients or a recipe which makes me throw all my chopped, prepped ingredients in a roasting tin, pop them in the hot oven and ahhhh relax until my trusty beeper tells me it is all ready to be simply served & enjoyed.
The ingredients that caught my eye this week were a a couple of perfect lean pork fillets from the Redcliffs Butchery (he knows his pork he is the guy on the pork advertisement on TV!), winter pumpkin – this is the best $1-3 you can spend this winter, red onions, new season carrots, whole garlic cloves, braeburn apples all from my Local Lyttleton Farmers market.
The inspiration came from my 2008 Issue 19 Aug-sep DISH magazine.
Pork Fillet and Roasted Vegetable Salad with Honey Baked apples….oh this is as good as it sounds actually it was better than my expectations.
600 grams free-range pork fillets,
2 table spoons olive oil
2 cloves of garlic crushed
2 teaspoons finely chopped rosemary
finely grated zest of 1 lemon organic/unwaxed
sea salt and ground black pepper
Salad – 1 pumpkin butternut or buttercup or I used a small gem squash I think it is called(Dish recommended parsnips), 2 red onions, peeled and quartered through the root, I also used some red pepper cut into thick strips, 3 carrots, peeled and cut on the diagonal, 8 whole cloves of garlic, skin on as they will pop out like juicy morsels once roasted, 2 handfuls of baby spinach.
Apple sauce – 4 braeburn apples, skin on, cut into wedges, knob of butter, juice of 1 lemon, 3 tablespoons honey, 1/2 teaspoon sea salt, 1 teaspoon of chopped thyme.
Dressing – 2 tablespoons lemon juice, 1/4 cup extra virgin olive oil, 1 clove of garlic, 1 teaspoon whole grain mustard, 2 tablespoons finely chopped chives, sea salt and freshly ground black pepper.
Preheat your oven to 200c
Pork: Trim the pork of any silverskin and tie with kitchen string, tucking the thin end under for even cooking. Combine the olive oil, garlic, rosemary and lemon zest in a bowl and season. Rub over the Pork and set aside until ready to cook.
Apple Sauce: melt the butter in a ovenproof saute pan (I love my www.lecreuset.co.uk) , add the apples and lemon juice until they just begin to colour. Stir in the honey, salt & thyme. Roast in the oven for 15-20 minutes or until just tender and caramelised.
Salad: Combine the Pumpkin, red pepper, red onions, parsnips, yams or whatever veggies you have chosen in a large roasting dish. Toss with a little olive oil and season. Roast for 40 minutes or until tender, turning occasionally. Leave until just warm.
Dressing: Whisk the ingredients in a bowl and season. Add the spinach to the roasted veggies and toss with the dressing.
To finish: Heat a little olive oil in a saute pan and brown the pork on all sides. Roast for 12 minutes or until just cooked.
To serve: Slice the pork on the diagonal and toss with the roasted vegetables. Serve with the apples. Serves 4-6
Please leave a comment if you like the look of this and please let me know if you try this recipe and how you find it. Thanks for visiting, Bonnie