Roast pork fillet with fennel
Pork Fillet, Lean, raw
400 g, sliced into 4 equal pieces
2 clove(s), crushed
2 teaspoons, fresh
1 tablespoons, use Thai red curry
2 teaspoons, light or dark
Calorie controlled cooking spray
1 bulb(s), sliced into wedges
1 medium, sliced into wedges
1 medium, cut into thick slices
- Put the pork into a large plastic food bag or freezer bag and add the garlic, ginger, curry paste, soy sauce, sugar and sesame oil. Roll the mixture around to coat the pork, then secure the opening. Chill overnight, or for at least 8 hours.
- Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a roasting tin with calorie controlled cooking spray, then put the pork into it with the fennel, onion and pepper. Spray once more with the cooking spray. Roast, uncovered, for 25 minutes.
- Serve the pork with the vegetables.