Whip up this colourful dish with juicy pork fillets and roasted veggies for weeknight dinners or weekend cookouts – it’s healthy and also suitable for diabetics.
- 350 g pork fillets, trimmed
- 1 tbsp olive oil
- 4 parsnips, trimmed, quartered
- 2 fennel bulbs, trimmed, sliced
- 1 bunch baby carrots, trimmed, halved
- 3 red onions, peeled, halved
- 2 apples, cored, quartered
- 200 g Japanese pumpkin, seeded, cut into wedges
- 1 tbsp rosemary leaves, plus extra sprigs to serve
- 2 garlic cloves, thinly sliced
- ½ cup salt-reduced chicken stock
- 2 tbsps maple syrup
- Cabbage salad, to serve (see tip)
Preheat oven to hot, 200 C. Season pork well with pepper.
In a large flameproof roasting dish, heat oil on cooktop on high. Sear pork, turning, 2 to 3 mins. Place on a plate.
Add parsnip, fennel, carrot, onion, apple, pumpkin, rosemary and garlic to roasting dish. Saute 2 to 3 mins, until beginning to brown. Remove from heat.
Nestle pork into vegetables in dish. Pour over combined stock and syrup. Bake 15 to 20 mins, until pork is cooked and vegetables are tender.
Serve pork sliced, with vegetables, rosemary sprigs and a drizzle of pan juices. Accompany with cabbage salad.
TIP: Serve with shredded red cabbage tossed with a vinaigrette.
Recipe & Photo: Rob Shaw/BauerSyndication.com.au