Photo of Roast pork fillet by WW

Roast pork fillet

Points® value
Total Time
50 min
20 min
30 min
More of a meat and two veg person? No problem! Our tasty orange and rosemary marinade works perfectly with the roast pork


Pork Fillet, Lean, raw

600 g

Calorie controlled cooking spray

4 spray(s)

Potatoes, Raw

400 g


2 medium

Green Beans

200 g

Freshly squeezed orange juice

80 ml


½ zest(s) of 1

Rapeseed Oil

2 teaspoon(s)

Rosemary, Fresh

1 teaspoon(s)

Bay leaf, dry

1 leaf/leaves


  1. To make the marinade, put the orange juice and zest, rapeseed oil, chopped rosemary and bay leaf in a screw-top jar and shake well to combine.
  2. Pour the marinade into a shallow dish large enough to hold the pork in a single layer. Add the pork and turn to coat. Cover with cling film and chill for 1-8 hours, turning occasionally. Remove from fridge 15 minutes before cooking.
  3. Preheat the oven to 200°C, fan 180°, gas mark 6. Lightly mist a large roasting tin with cooking spray and arrange the potato slices in a single layer (they can overlap slightly). Mist the potato with cooking spray and sprinkle with salt. Bake for 30 minutes, or until golden brown.
  4. Meanwhile, remove the pork from the marinade, reserving the liquid. Heat a large frying pan over a medium-high heat and cook the pork for 5 minutes, turning often, until evenly browned. Transfer to a roasting tin and cook with the potatoes for 15 minutes.
  5. Remove the pork from the oven and cover loosely with kitchen foil and set aside to rest. Return the frying pan to the hob over a medium heat and add the reserved marinade and any juices from the roasting tin. Bring to the boil and cook for 2 minutes, or until the liquid has reduced and thickened.
  6. Meanwhile, steam the courgettes and beans over a pan of boiling water for 3-4 minutes, or until just tender.
  7. Slice the pork and serve with the vegetables, drizzled with the cooked marinade.