Roast pork with marmalade and mustard vegetables
85 g, (orange)
Orange sweet potato (kumara)
400 g, peeled, thickly sliced
500 g, (kipfler), scrubbed, halved
2 medium, thickly sliced
500 g, (2 cobs), husks removed, cut into rounds
Lean pork fillet
500 g, fat trimmed
2 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Whisk marmalade, mustard, juice and oil in a medium jug. Place sweet and kipfler potatoes, carrot and corn in large baking dish. Lightly spray with oil and toss to coat. Bake for 20 minutes. Pour marmalade mixture over vegetables and toss to coat. Bake for a further 20 minutes or until golden and tender.
- Meanwhile, line a baking tray with baking paper. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork for 2 minutes each side or until browned. Transfer to prepared tray. Bake with vegetables for 20–25 minutes or until cooked to your liking. Transfer to a plate. Cover to keep warm. Allow pork to rest for 5 minutes before slicing thickly.
- Serve pork with marmalade and mustard roasted vegetables.