Photo of Pork with caramelised pear, fennel and witlof by WW

Pork with caramelised pear, fennel and witlof

6
6
3
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
20 min
Cook
1 hr 5 min
Serves
6
Difficulty
Moderate
Rosemary-scented roasted pork with tender caramelized pears, witlof, fennel and a sweet potato mash

Ingredients

Fresh rosemary

1 tbs, finely chopped

Lemon zest

2 tsp, finely grated

Lean pork loin chop

780 g, (buy 1,2kg or 6 cutlets), skin off, fat trimmed

Fennel bulb(s)

3 small, cut into wedges

Chinese cabbage (wombok)

60 g, or 3 witlof, cut into quarters lengthwise

Red onion

2 medium, large, cut into wedges

Pear(s)

3 medium, cut into quarters, cored

Olive oil

1 tbs

Balsamic vinegar

1 tbs

Orange sweet potato (kumara)

680 g, (buy 800g, kumara), cut into chunks

Oil spray

1 x 3 second spray(s)

Instructions

  1. Rosemary-scented roasted pork with tender caramelized pears, witlof, fennel and a sweet potato mash
  2. Reduce oven to 180°C. Add the fennel, witlof, onion and pear to the dish. Drizzle with oil and vinegar. Bake for 40 minutes or until the pork is cooked and the vegetables are golden and tender. Cover the pork with foil and set aside for 5 minutes to rest.
  3. Meanwhile, steam the sweet potato for 5 minutes or until tender. Mash and season. Top the pork and vegetables with fennel fronds and rosemary sprigs. Serve with the sweet potato mash.

Notes

SERVING SUGGESTION: Orange & celery salad: segment 2 oranges over a bowl and reserve juice. Place 150g of mixed leaves, orange segments, 1 sliced celery stalk and ¼ thinly sliced red onion in a serving bowl. Dress with 1 tbs of sherry vinegar combined with reserved orange juice.