Sticky orange pork and vegie tray bake

Recipes / Meat

Pork and roasted vegetables goes gourmet with maple syrup, Dijon mustard and fennel seeds adding a new level of flavour.

Recipe «Sticky orange pork and vegie tray bake» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 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 , 1 1/2 tbsp extra virgin olive oil, 2 large oranges, 2 tbsp balsamic vinegar , 1 tbsp maple syrup, 2 tsp Dijon mustard, 1/2 tsp fennel seeds, 4 French-trimmed pork cutlets, 125ml dry white wine.

Ingredients:

  • 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 
  • 1 1/2 tbsp extra virgin olive oil 
  • 2 large oranges 
  • 2 tbsp balsamic vinegar 
  • 1 tbsp maple syrup 
  • 2 tsp Dijon mustard 
  • 1/2 tsp fennel seeds 
  • 4 French-trimmed pork cutlets 
  • 125ml dry white wine 

Instructions

  1. Preheat the oven to 200C/180C fan forced. Place the beetroot, carrot, onion, garlic and half the thyme sprigs in a large, shallow non-stick baking tray. Drizzle with 1 tablespoon oil.
  2. Finely grate the rind of 1 orange before juicing. Place the rind, juice, vinegar, maple syrup and mustard in a jug. Whisk to combine. Pour the orange mixture over the vegetables. Season, cover with foil and roast for 30 minutes. Remove the foil and roast for 15 minutes or until the vegetables are tender and caramelised.
  3. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Sprinkle the fennel and remaining thyme over the pork, pressing to secure. Season and cook, herb side down first, for 3 minutes each side or until golden. Transfer to a plate. Juice the remaining orange. Add the juice and wine to the pan and simmer, stirring, for 2 minutes or until the liquid thickens slightly.
  4. Add pork to tray with vegetables and roast for a further 7-10 minutes or until pork is just cooked through. Drizzle with orange sauce.