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Photo of Roast pork with beetroot and balsamic salsa by WW

Roast pork with beetroot and balsamic salsa

7
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed green beans, brussel sprouts and baby carrots. TIP: The salsa can be stored in an airtight container in the fridge for up to 3 days.

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