- 4 small Parsnip(s), raw, scrubbed and halved
- 12 small Carrots, raw, (Chantenay) scrubbed and halved
- 400 g Sweet potato(es), raw, scrubbed and cut into wedges
- 1 teaspoons Olive Oil
- 400 g Pork Fillet, Lean, raw, trimmed
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
Put the parsnips, carrots and sweet potatoes into a roasting tin and add the olive oil, tossing to coat. Roast in the oven for 20 minutes. Turn the vegetables over.
Cut the pork fillet into 4 equal pieces and arrange on top of the vegetables. Season with black pepper, then roast for a further 25 minutes. Serve.