Pork with caramelised pear, fennel and witlof
1 tbs, finely chopped
2 tsp, finely grated
lean pork loin chop
780 g, (buy 1,2kg or 6 cutlets), skin off, fat trimmed
3 small, cut into wedges
Chinese cabbage (wombok)
60 g, or 3 witlof, cut into quarters lengthwise
2 medium, large, cut into wedges
3 medium, cut into quarters, cored
orange sweet potato (kumara)
680 g, (buy 800g, kumara), cut into chunks
1 x 3 second spray(s)
- Rosemary-scented roasted pork with tender caramelized pears, witlof, fennel and a sweet potato mash
- 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.
- 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.