Quick roast pork with fennel, roasted beetroot and pumpkin

Recipes / Meat

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.

Recipe «Quick roast pork with fennel, roasted beetroot and pumpkin» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 1 x 165g Gravox Reduced Salt Traditional Liquid Gravy, 2 x 300g pork fillets, 600g pumpkin, seeded, cut into 1.5cm thick wedges, 2 bulbs baby fennel , trimmed, cut into wedges, 4 medium beetroot, peeled, cut into wedges , 1 tbsp olive oil, plus extra to brush, 1 tbsp fresh rosemary, chopped, 1 tsp finely grated lemon zest , 1 tbsp whole grain mustard.

Ingredients:

  • 1 x 165g Gravox Reduced Salt Traditional Liquid Gravy 
  • 2 x 300g pork fillets 
  • 600g pumpkin, seeded, cut into 1.5cm thick wedges 
  • 2 bulbs baby fennel , trimmed, cut into wedges 
  • 4 medium beetroot, peeled, cut into wedges 
  • 1 tbsp olive oil, plus extra to brush 
  • 1 tbsp fresh rosemary, chopped 
  • 1 tsp finely grated lemon zest 
  • 1 tbsp whole grain mustard 

Instructions

  1. 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.
  2. 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.
  3. 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.