Spicy Pork with Roast Vegetables

With thanks to the November 2015 issue of Cuisine Magazine [No. 173], and the similarly named recipe by Ginny Grant on page 41. Refer http://www.cuisine.co.nz.

1 tblsp olive oil.
½ tsp ground fennel seed.
½ tsp ground cumin.
½ tsp paprika.
Salt to taste.
2 150g pieces lean, tender pork [fillet is best].
3 tblsp orange juice.
1 tblsp red wine vinegar.
2 tblsp sesame oil.
¼ cup olive oil.
1 onion, peeled and quartered.
1 capsicum, seeded and diced.
4 tomatoes halved.
¼ cup sliced almonds.
1 tblsp sesame seeds.
1 tblsp chopped parsley.

Mix the oil, spices and salt thoroughly in a small bowl. Lay the meat on 2 wide pieces of cooking foil and smear with the spice mixture, half each. Wrap into 2 separate parcels and place in a cool place for at least 2 hours, and preferably overnight. Mix the orange juice, vinegar and sesame oil, whisk together to incorporate and set aside. Prepare the vegetables. Smear the oil over a baking tray and arrange the vegetables on top.

Preheat the oven to 200°C. Place the meat parcels on a baking tray and put it in the oven. Put the tray of vegetables in the oven just below it. Bake for 20 minutes then remove the vegetables, turn them and sprinkle with salt to taste and the sliced almonds. Return to the oven and bake for another 20 minutes. Remove the meat from the oven, remove the foil and return to the oven for 5 minutes.

Remove the meat from the oven and allow to rest for 10 minutes. Place the vegetables in a warm bowl and pour the orange dressing over then sprinkle with the sesame seeds. Serve with rice on the side.

Serves: 2.

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