Feeling like a roast dinner with all the trimmings Try this no-fuss roast pork with fennel, roasted beetroot and pumpkin. This recipe is brought to you by Gravox and wowfood.guru.
- Preheat oven to 200C (conventional). Line 2 baking trays with non stick baking paper. Place pumpkin, fennel, beetroot and garlic in a single layer on one of the trays, drizzle with olive oil. Roast for 40-45 minutes, or until vegetables are golden and tender.
- Meanwhile, brush pork fillets with extra olive oil. Heat a large non-stick frying pan over a high heat. Cook pork, for 2 minutes each side or until golden. Transfer pork to second tray, sprinkle evenly with the rosemary and zest, roast in oven for a further 12 minutes, or until pork is cooked to your liking. Transfer to a plate, cover loosely with foil. Set aside to rest for 3-4 minutes. Thickly slice pork.
- Heat Gravox Reduced Salt Traditional Liquid Gravy according to packet instructions. Transfer gravy to a jug, add the mustard and stir to combine. Serve pork and vegetables with the mustard gravy.
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