Roast pork with beetroot and balsamic salsa
450 g, unpeeled
700 g, chopped
⅓ cup(s), (80ml)
2 tsp, lightly crushed
lean pork fillet
480 g, (buy 600g) fat trimmed
fresh flat-leaf parsley
2 tbs, chopped
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Combine beetroot, currants, vinegar, oil and parsley in a medium bowl. Serve mash topped with pork and salsa.