Roast Pork with Apples & Red Onion

SERVES 4 PREPARATION 20 MINUTES (PLUS MARINATING) COOKING 25 MINUTES

1 tablespoon honey

1 teaspoon smoked paprika

2 garlic cloves, crushed

½ teaspoon chilli flakes

600g pork fillet

2 fennel bulbs, cut into wedges

2 red apples, cored, cut into wedges

2 red onions, cut into wedges

1 tablespoon extra virgin olive oil

250g cherry truss tomatoes lemon wedges to serve

GRAVY

30g butter

1 brown onion, finely chopped

2 garlic cloves, crushed

1½ tablespoons plain flour

1½ cups chicken stock

1. In a small bowl, combine honey, paprika, garlic and chilli. Place pork in a shallow dish and rub over paste. Marinate for 1 hour.

2. Preheat oven to hot, 200°C.

3. In a large baking dish, combine fennel, apple and onion. Drizzle with oil, tossing to coat. Add pork and season. Bake for 25 minutes.

4. GRAVY. In a large saucepan, melt butter on medium. Sauté onion and garlic for 5 minutes. Stir in flour, then cook for 1 minute. Gradually pour in stock. Increase heat to high and cook, stirring, until gravy boils and thickens. Simmer, stirring, for 3 minutes. Season to taste.

5. Arrange tomatoes in dish and bake for a further 5 minutes. Rest pork for 5 minutes, then slice. Serve with gravy and lemon wedges.