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How to make Quick roast pork with fennel, roasted beetroot and pumpkin

Yield = 4
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 1 x 165g Gravox Reduced Salt Traditional Liquid Gravy
  • 2 x 300g pork fillets
  • 600g pumpkin, seeded, cut into 1.5cm thick wedges
  • 2 bulbs baby fennel , trimmed, cut into wedges
  • 4 medium (500g) beetroot, peeled, cut into wedges
  • 1 tablespoon olive oil, plus extra to brush
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon whole grain mustard

Method

  • Step 1 Preheat oven to 200C (conventional). Line 2 baking trays with non stick baking paper. Place pumpkin, fennel, beetroot and garlic in a single layer on one of the trays, drizzle with olive oil. Roast for 40-45 minutes, or until vegetables are golden and tender.
  • Step 2 Meanwhile, brush pork fillets with extra olive oil. Heat a large non-stick frying pan over a high heat. Cook pork, for 2 minutes each side or until golden. Transfer pork to second tray, sprinkle evenly with the rosemary and zest, roast in oven for a further 12 minutes, or until pork is cooked to your liking. Transfer to a plate, cover loosely with foil. Set aside to rest for 3-4 minutes. Thickly slice pork.
  • Step 3 Heat Gravox Reduced Salt Traditional Liquid Gravy according to packet instructions. Transfer gravy to a jug, add the mustard and stir to combine. Serve pork and vegetables with the mustard gravy.