Roast Pork with Pumpkin, Pine nut and Rocket Cous Cous Salad

This is a relatively simple dinner for two!

You will need..
500gr pork fillet
2 garlic cloves, crushed
1 sprig rosemary
1 sprig sage
1/2 tsp dried chilli flakes
1 tbs apple cider vinegar
2 Tbs seeded mustard
1 tbs olive oil
salt and pepper

1 cup cooked cous cous
100gr peeled and chopped pumpkin
100gr peeled and chopped sweet potato
100gr chopped squash (optional)
1 small handful of baby rocket
1/4 cup toasted pine nuts

For garnish, assorted Dutch carrots, I used normal and purple for contrast- this is optional.

1. Pick the sage and rosemary and roughly chop, rub into the pork with the garlic, oil, vinegar, seeded mustard, chilli and seasonings. Cover with glad wrap and place in the fridge for 1 hr.
2. Once pork is finished marinating, heat a frypan on hot and seal the pork on all sides. Place on a lined oven tray and cover with foil. Bake for 1 hour on 160 degrees celsius. Once cooked, remove from oven, leave covered and rest for 10-15 minutes
3. Meanwhile, prepare the pumpkin, sweet potato and carrot, and bake in a hot oven (250 degrees celsius) for 2 minutes coated with a little bit of oil, salt and pepper (I placed a few whole garlic cloves in the tray for extra flavour), then reduce the temperature to 180 degrees celsius and bake for 20 minutes or until crisp on the outside and soft on the inside.
4. Cook the cous cous as per packet instructions and toast the pine nuts. Saute the squash if using. Mix all together in a bowl, add the handful of rocket. Dress the salad using the pork juices from the cooking tray.
5. Slice the pork, place a heaped spoonful of the cous cous mixture on a large, flat plate and put the sliced pork on top. Decorate with roasted dutch carrots.


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