Roast pork with beetroot and balsamic salsa
2
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Fennel rubbed pork works a treat on a colder winter’s night topped with a delicious deep purple beetroot and balsamic salsa.
Ingredients
Beetroot
450 g, unpeeled
Potato(es)
700 g, chopped
Skim milk
⅓ cup(s), (80ml)
Fennel seeds
2 tsp, lightly crushed
Pork fillet or tenderloin, raw
480 g, (buy 600g) fat trimmed
Currants
2 tbs
Balsamic vinegar
1 tbs
Olive oil
2 tsp
Fresh flat-leaf parsley
2 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place beetroot in a small baking dish. Bake, covered, for 1 hour or until tender. When cool enough to handle, peel and finely chop.
2
Meanwhile, boil, steam or microwave potato until tender. Drain. Mash in a large bowl with milk. Season with salt and pepper. Cover to keep warm.
3
Sprinkle pork with fennel. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to prepared tray. Bake for 12 minutes or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest 5 minutes before slicing thickly.
4
Combine beetroot, currants, vinegar, oil and parsley in a medium bowl. Serve mash topped with pork and salsa.
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