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Photo of Roast pork fillet by WW

Roast pork fillet

Total Time
1 hr 50 min
20 min
30 min
Zesty orange and rosemary marinated pork fillet served with crispy potatoes and greens.


No added sugar orange juice

cup(s), (80ml)

Orange rind

2 tsp, finely grated

Canola oil

2 tsp

Fresh rosemary

1 tsp, chopped

Fresh bay leaf

2 whole, torn

Pork fillet or tenderloin, raw

510 g, (Buy 2x300g fillets), fat trimmed


400 g, cut into 3mm slices


2 medium, cut into batons

Green string beans

200 g, trimmed


  1. Prepare orange and rosemary marinade by combining orange juice, orange rind, oil, rosemary and bay leaves in a screw-top jar. Shake well. Pour marinade into a shallow dish large enough to hold the pork in a single layer. Add pork to marinade and turn to coat. Cover and refrigerate for 1 hour or up to 8 hours, turning occasionally. Remove from fridge 15 minutes before cooking.
  2. Preheat oven to 200°C. Lightly spray a large oven tray with oil and arrange potato slices in a single layer (they can overlap slightly). Lightly spray with oil and sprinkle with salt. Bake for 30 minutes or until golden brown.
  3. Meanwhile, drain pork from marinade and reserve marinade. Heat a large frying pan over medium-high heat and cook the pork for 5 minutes, turning often, until evenly browned. Transfer to a small roasting pan and reserve frying pan. Bake pork for 15 minutes.
  4. Remove pork from oven and cover loosely with foil. Set aside for 5 minutes to rest. Return frying pan to medium heat and add reserved marinade and any juices from the roasting pan. Bring to the boil and cook for 2 minutes or until reduced and thickened.
  5. Meanwhile, steam the zucchini and beans over a saucepan of boiling water for 3-4 minutes or until just tender.
  6. Slice pork and serve with vegetables. Drizzle over cooked marinade.


TIP: Orange and rosemary marinade also goes well with lamb or chicken.