Singapore Women's Weekly (Singapore) - - LIVING -

Prep 15 mins | Cook 30 mins | Serves 4 | Per Serve 327 kcal 350 g pork fil­lets, trimmed 1 tbsp olive oil 4 parsnips, trimmed, quar­tered 2 fen­nel bulbs, trimmed, sliced 1 bunch baby car­rots, trimmed, halved 3 red onions, peeled, halved 2 ap­ples, cored, quar­tered 200 g Ja­panese pump­kin, seeded,

cut into wedges 1 tbsp rose­mary leaves, plus ex­tra sprigs

to serve 2 gar­lic cloves, thinly sliced ½ cup salt-re­duced chicken stock 2 tb­sps maple syrup Cab­bage salad, to serve ( see tip) 1. Pre­heat oven to hot, 200 C. Sea­son pork well with pep­per. 2. In a large flame­proof roast­ing dish, heat oil on cook­top on high. Sear pork, turn­ing, 2 to 3 mins. Place on a plate. 3. Add parsnip, fen­nel, car­rot, onion, ap­ple, pump­kin, rose­mary and gar­lic to roast­ing dish. Saute 2 to 3 mins, un­til be­gin­ning to brown. Re­move from heat. 4. Nes­tle pork into vegeta­bles in dish. Pour over com­bined stock and syrup. Bake 15 to 20 mins, un­til pork is cooked and vegeta­bles are ten­der. 5. Serve pork sliced, with vegeta­bles, rose­mary sprigs and a driz­zle of pan juices. Ac­com­pany with cab­bage salad.

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