Roast pork fillet with fennel
- Total Time
Put pork on the menu with this simple to make marinade. Ideal for Sunday dinner, especially if you've guests.
Pork Fillet, Lean, raw400 g, sliced into 4 equal pieces
Garlic2 clove(s), crushed
Root Ginger2 teaspoons, fresh
Curry paste1 tablespoons, use Thai red curry
Soy Sauce1 tablespoons
Muscovado Sugar2 teaspoons, light or dark
Sesame Oil1 teaspoons
Calorie controlled cooking spray5 spray(s)
Fennel1 bulb(s), sliced into wedges
Onion(s)1 medium, sliced into wedges
Red pepper(s)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.