Pork fillet has to be one of the easiest and most delicious cuts of pork that you an cook. As long as it’s cooked just, and I mean only just medium, with the slightest touch of pink it’s tender and juicy and full of flavor. You can serve pretty much anything with pork too except there are some exceptional choices such as apple or fennel. As I have a little lad in my household with a fructose intolerance we choose not to cook with apples but there is still quite a lot to choose from. This is a very simple dinner below for any night of the week.
1 500 gm – 1 kg pork fillet 1 sweet potato diced into 2 cm pieces 1 zucchini (courgette) diced into 2 cm pieces ½ eggplant (aubergine) diced into 2 cm pieces 6 garlic cloves peeled 1 bunch asparagus sliced length ways ½ cup finely chopped fennel
Preheat oven at 200 ºc. Place fillet in a baking dish drizzle with a little oil and season well with salt & pepper, cook for 20 minutes then cover loosely with foil and roast for another 20 – 30 minutes depending on the size of the fillet. Place all vegetables, garlic & fennel in a bowl and drizzle with oil and season well with salt & pepper , toss to coat then transfer to a baking dish, place in the oven for 20 minutes, take vegetables out and toss around then place back in the oven for another 20 minutes then serve with lightly steamed asparagus.
Also instead of serving on the plate with your roasted vegetables, why not puree roasted fennel & garlic for an amazing topping for your pork….enjoy!