Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 4 oranges
- 2 450g pork fillets
- 2 red onions, cut into wedges
- 1/3 cup extra virgin olive oil
- 1/3 cup seeded mustard
- 2tablespoons rosemary, chopped (to serve)
- 2 cloves garlic, crushed
- 2 fennel, fronds chopped, thinly sliced
- 1/4 cup savoy cabbage, shredded
- 1/2 cup baby gherkins, sliced
- 1/4 cup Greek-style natural yoghurt
- 2tablespoons mayonnaise
Nutrition per serving
1960kJ / 468Cal
1960 Kilojoules or 468 Calories
23% of daily energy intake*
Protein
22.7grams
Fat
30.5grams
Carbs
24.6grams
Sugars
17.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Orange and rosemary are the perfect pairing for a beautiful pork roast. Treat the family to this winter warmer, sure to be their new favourite.
Method
Step 1 of 5
Preheat oven to 200C/180C fan-forced. Grease and line an oven tray with baking paper. Cut two of the oranges into slices. Zest the skin of one of the remaining oranges. Peel, then thinly slice zest on remaining orange. Juice both peeled oranges. Then juice both oranges.
Step 2 of 5
Place pork, orange slices and onion on prepared tray. Drizzle onion with 1 tablespoon of the oil. Combine remaining oil with, mustard, orange juice, rosemary and garlic. Brush over pork. Bake for 25 minutes or until onions are brown and pork cooked. Remove from oven. Cover pork with foil. Rest pork for 10 minutes. Thickly slice.
Step 3 of 5
Meanwhile, combine fennel, chopped fronds, cabbage and gherkins in a bowl. Whisk yoghurt, mayonnaise, finely grated orange zest and 1 tablespoon of warm water in a bowl.
Step 4 of 5
Add onion to fennel slaw along with yoghurt mixture. Toss to combine. Season.
Step 5 of 5
Spoon fennel slaw onto serving plates. Top with pork and sliced oranges. Sprinkle with sliced orange zest and extra rosemary. Serve.
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