Roast pork fillet with carrots & apples

    3 hours

    Pork fillet and sweet vegetables such as sweet potatoes and carrots – heart savers that are high in fibre – make a good team.

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    Serves: 4 

    • 125 ml orange juice concentrate
    • 1 teaspoon honey
    • ½ teaspoon ground cumin
    • ¼ teaspoon cinnamon
    • ¼ teaspoon chilli powder
    • 650 g boned pork fillet roast, trimmed
    • 1 tablespoon vegetable oil
    • 2 medium sweet potatoes, peeled and cut in 1.5 cm pieces
    • 1 medium onion, cut into 1.5 cm pieces
    • 2 medium carrots, peeled and cut in 1.5 cm pieces
    • 2 medium apples, cored, peeled and cut into 3 cm pieces
    • ½ teaspoon salt
    • 250 ml dry white wine
    • 1 tablespoon butter

    Prep:15min  ›  Cook:45min  ›  Extra time:2hr  ›  Ready in:3hr 

    1. Combine juice concentrate, honey, cumin, cinnamon and chilli powder in a large bowl. Add pork; turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, turning pork occasionally.
    2. Preheat oven to 180°C. Heat oil in a very large ovenproof dish over medium-high heat. Add pork; brown on all sides, about 5 minutes. Transfer to a plate. Wipe pan clean.
    3. Place sweet potato, onion, carrot, apple, salt and wine in dish. Place pork on top of vegetables; brush with marinade. Cover with aluminium foil.
    4. Roast pork until no longer pink in the middle, about 40 minutes. The juices should run clear when a skewer is inserted in the meat.
    5. Place pork on a cutting board. Let stand 5 minutes. Stir butter into vegetables. Slice pork; serve with vegetables.

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