Balsamic roast pork with swede & carrot mash
Serves 4  Ready in about 1 hour


2 lean pork tenderloin fillets (approx 350g each), visible fat removed

4 tbsp balsamic vinegar

2 tbsp dried steak seasoning

2 tbsp finely chopped fresh rosemary leaves

8 garlic cloves, sliced

200ml chicken stock

20 small shallots, peeled

1 large cabbage, cored and shredded

For the mash:

400g carrots, peeled and cut into chunks

400g swede, peeled and cut into chunks

Freshly grated nutmeg


1 Preheat your oven to 220°C/fan 200°C/gas 7. Put the pork fillets on a non-stick baking tray. Rub the vinegar all over the meat. then rub over the steak seasoning and rosemary. and season. Cut small slits all over the pork and stuff with the garlic. Pour the stock around the pork, scatter over the shallots and roast for 20-25 minutes, or until cooked through.

2 Meanwhile, for the mash, boil the carrots and swede for 20 minutes. or until soft. Drain, reserving the cooking water, then transfer to a large bowl.

3 Add a little of the reserved cooking water to the carrot and swede, and mash to your liking. Stir in freshly grated nutmeg to taste.

4 Boil the cabbage for 6-8 minutes, then drain. Serve the pork with the sauce, shallots, cabbage and mash, topped with a twist of freshly ground black pepper.
Syns per serving: FREE .



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