Herb & Garlic NZ Pork Fillet with Roasted Vegetables

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 1.2 kg NZ pork fillet
• 3 cloves garlic, crushed
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper, to taste
• 3 large kumara, peeled and chopped
• 2 carrots, sliced
• 1 red onion, cut into wedges
• 2 zucchini, sliced
• Lemon wedges, to serve

Marinade & Seasoning:

• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Method:

1. Preheat the oven to 200°C (fan bake 180°C).
2. Prepare the marinade: In a small bowl, mix garlic, olive oil, rosemary, thyme, Dijon mustard, honey, and apple cider vinegar. Season with salt and pepper.
3. Marinate the pork: Rub the marinade all over the pork fillet. Allow to marinate for at least 15 minutes, or up to 1 hour in the fridge for more flavour.
4. Roast the vegetables: Toss kumara, carrots, red onion, and zucchini with a drizzle of olive oil, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until tender and caramelised.
5. Cook the pork: Place the marinated pork fillet on a roasting dish. Roast in the oven for about 20-25 minutes, or until the internal temperature reaches 65°C for juicy, tender pork. Rest for 5 minutes before slicing.
6. Serve: Slice the pork fillet thickly, serve alongside the roasted vegetables, and add lemon wedges for an extra zing.

Enjoy this hearty NZ-inspired pork fillet dish, perfect for a family dinner or special occasion!