Fast midweek pork roast dinner
1 medium, cut into thin wedges
3 medium, (desiree) cut into 3cm pieces
pumpkin, butternut, raw
600 g, peeled, cut into 3cm pieces
fresh lemon rind
2 tsp, finely grated
1 tbs, finely chopped
2 clove(s), crushed
lean pork fillet
600 g, (Buy 750g), fat trimmed
⅓ cup(s), mango, (110g)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Place onion, potato and pumpkin in a large baking dish. Lightly spray with oil and toss to coat. Roast for 20–25 minutes or until golden and tender.
- Meanwhile, combine rind, paprika, thyme, garlic and oil in a shallow dish. Add pork and turn to coat. Heat a large frying pan over high heat. Cook pork, turning, for 2–3 minutes or until browned all over. Place pork on prepared tray. Roast for 12–15 minutes or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest pork for 5 minutes before slicing thickly.
- Serve pork with roasted vegetables and mango chutney.