Name: Fast midweek pork roast dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium red onion cut into thin wedges; 3 medium potato (desiree) cut into 3cm pieces; 600 g pumpkin, butternut, raw peeled, cut into 3cm pieces; 2 tsp fresh lemon rind finely grated; 1 tsp ground paprika; 1 tbs fresh thyme finely chopped; 2 clove(s) garlic crushed; 1 tbs olive oil; 600 g lean pork fillet (Buy 750g), fat trimmed; 0.333 cup(s) fruit chutney mango, (110g)

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Ingredients

red onion

1 medium, cut into thin wedges

potato

3 medium, (desiree) cut into 3cm pieces

pumpkin, butternut, raw

600 g, peeled, cut into 3cm pieces

fresh lemon rind

2 tsp, finely grated

ground paprika

1 tsp

fresh thyme

1 tbs, finely chopped

garlic

2 clove(s), crushed

olive oil

1 tbs

lean pork fillet

600 g, (Buy 750g), fat trimmed

fruit chutney

⅓ cup(s), mango, (110g)

Instructions

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.

Fast midweek pork roast dinner

Ingredients

Instructions

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