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30 Minute Roast Pork
Serves 4
Ingredients:
500g piece of NZ Pork Scotch Fillet/Rib eye or 2 NZ Pork fillets
Olive oil
1 apple
Sage leaves or rosemary, chopped
4 strips of bacon
Root Vegetables
Method:
Preheat oven to 170°C
Chop all the vegetables into cubes, toss with oil and herbs, and spread on baking tray and place in oven
Slice the Scotch fillet/Rib Eye longitudinally into four and then cut a slit along each piece. (For fillets, cut in half and then cut a slit along each piece) Insert sliced apple and chopped herbs
Wrap loosely with bacon and place on rack above vegetables
Cook until juices run clear when meat is pierced or meat thermometer reaches 71°C Allow meat to rest 10 minutes before carving
Serving suggestion:
Slice the fillet diagonally and serve with the roasted mixed root vegetables or serve one whole piece per person.
For greens- char-grilled asparagus (in season), courgettes or a salad. |
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